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I was at the grocery store today and saw these juicy eggplants staring at me. I always make a list when I go grocery shopping, but then look around for what’s new or fresh to see if I get inspired to make a new recipe. Today, it was the eggplant! And, for some reason these breaded eggplant stacks popped into my head.
I don’t know what it is about roasting eggplant, but doing so totally transforms this purple veggie. Add a little low carb, gluten-free breading, and you have a dish that tastes decadent and savory, while being secretly healthy. This isn’t the bitter eggplant you might be picturing. These eggplant stacks are ultra savory, with a crispy crust and juicy inside.
This time I got a little creative and added topping to my low carb breaded eggplant.
The challenge, of course, is what the heck do you call these things? I contemplated calling them eggplant sliders, and I even created my Pinterest image with this name (below). Later, I decided that’s too easy to mistake for little sandwiches, so I changed the name to eggplant stacks instead.
Eggplant stacks totally conjure up an image of a cute little appetizer. Besides, anything layered like that is always bursting with flavor, right? These definitely are, if you ask me. Layers of breaded eggplant topped with little mini tomatoes drenched in balsamic vinegar and coated with gooey fresh mozzarella cheese?! Yes, please!
I used a gourmet rainbow heirloom tomato medley from Costco for an extra splash of color. Don’t they look beautiful? Any small, sweet tomatoes will work, though, so no worries if you can’t find the rainbow medley.
Either way, this combination of breaded eggplant, sweet tomatoes, and silky smooth fresh mozzarella will melt in your mouth. These eggplant stacks don’t taste low carb to me at all, yet they are!
I couldn’t decide if these balsamic tomato eggplant stacks should be considered an appetizer or a veggie side dish, so I categorized them under both. Whatever you call them, what do you think is the best way to eat them – an app or a side dish? Let me know in the comments!
Tools To Make Eggplant Stacks:
Click the links below to see the items used to make this recipe.
- Parchment Paper – Using parchment paper for this eggplant recipe allows you to relax more and clean up less after you enjoy your delicious meal.
- Baking Sheet – This baking sheet is definitely one of my favorite kitchen tools.
- Mixing Bowls – These mixing bowls are a staple in the kitchen. This set has multiple sizes that can be used while preparing this delicious eggplant stack recipe.
Eggplant Stacks with Tomatoes & Mozzarella (Low Carb, Gluten-free):
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RECIPE CARD
Eggplant Stacks with Tomatoes & Mozzarella (Low Carb, Gluten-Free)
PrintIngredients
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Eggplant
- 1 large Eggplant (cut into 1/2" thick slices)
- 3 tbsp Coconut flour
- 6 tbsp Grated parmesan cheese
- 1/4 tsp Garlic powder
- 2 large Egg
Topping
- 1 lb Grape tomatoes *
- 1 tbsp Balsamic vinegar
- 1 tbsp Olive oil
- 6 oz Fresh mozzarella cheese
- 2 tbsp Fresh basil (chopped or cut into ribbons)
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (204 degrees C). Line two baking sheets with parchment paper or a silicone mat.
- In a medium bowl, mix the coconut flour, grated parmesan cheese, and garlic salt.
- Crack eggs into another small bowl and beat until frothy.
- Dip each eggplant slice in eggs, submerging fully, then immediately swirl in the parmesan mixture so that both sides are coated. Arrange in a single layer on the baking sheets.
Bake for 25 minutes, flipping halfway through. The eggplant should be soft inside, and the outside should be lightly crispy and golden.
- Meanwhile, cut the cherry or grape tomatoes in half and mix with balsamic vinegar and olive oil. Let the tomatoes soak in the oi/vinegar mixture while the eggplant finishes baking.
- Arrange the tomato halves, cut side down, on top of the egg plant slices. Drizzle with the remaining juices from the tomato bowl.
Bake for 10 minutes, until the tomatoes are soft.
- Meanwhile, slice the mozzarella cheese into thin slices. When done baking, add the mozzarella slices on top.
Turn the oven to the "broil" setting. Broil for 2 minutes on the top rack, until cheese is melted. Top with fresh basil before serving.
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Recipe Notes
I used rainbow grape tomatoes for a splash of color. Regular will work great, too!
Serving size: 2 pieces
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
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1 Comment
Reagan
These are so good!