Eggplant Stacks with Tomatoes & Mozzarella (Low Carb, Gluten-Free)

These crispy and juicy tomato mozzarella eggplant stacks are low carb and gluten-free. Delicious and colorful, yet so easy to make!

By Maya on August 12, 2015

1 Comment

The full ingredients and instructions are on the recipe card at the end of this post. Before you scroll or jump to the recipe card, don't miss the HELPFUL RECIPE TIPS in the post itself!

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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.