Eggplant Parmesan Stacks*

I am in a constant battle with myself to find the very BEST way to do things. This translates into 7 different kind of stain removers (by the way Hydrogen Peroxide on blood and Oxyclean on anything else). It also means that I have 11 shampoo bottles in my shower…some for straight hair days, some for curly, and some for when I want big Texas hair. And it also means that I currently have 4 different brands of extra virgin olive oil all ranging in various prices. Hey by the way, while we are on the subject, can anyone else not taste a difference between different extra virgin olive oils?

iPhone picture since I’m to lazy to get real camera out…

But not only does my issue reach into multiple products, it also means I will do something over and over and over again with different methods to try and get the best outcome. Like for the past two weeks, since I got bangs (again), I have been blow drying my hair different every day. Small round brush? Large round brush? Blow dry my hair upside down? Bangs first or last? Or maybe let the bangs themselves air dry (don’t try this one….like whoa bad hair day, Batman)?

And as you all know, this issue with finding the best way to do something doesn’t only stretch into my hair and cleaning, although hair is extremely important and none of you should judge me for my all my hair talk. It also means that I have tried four different Caramel frosting recipes and always find myself coming back to this Salted Caramel Buttercream. I have even made it with my own homemade caramel…but if it’s not the Smuckers Caramel Sauce…it’s just not perfect. And last month when I saw these Eggplant Parmesan Stacks, I knew that this was a new method I had to try. In essence, it is deconstructed Eggplant Parmesan with a ton of flavor and eggplant that stays crispy! Jorge and I were both thrilled with the outcome of these. I baked them, instead of frying, so they are a little less brown then what I would like…but they stayed perfectly crisp and saved us a lot of unneeded calories. These will definitely be on our menu again and again for Meatless Mondays!

Print Save

Eggplant Parmesan Stacks

Yield: 4 servings

Recipe Note: The original recipe says these can be made ahead...but I kept a couple for the next day for lunch and did not think they were half as good the next day.

Ingredients:

You will need:
1 large eggplant, cut into 12- 1/2 inch slices
Kosher Salt
2 tablespoons olive oil
1 large yellow onion, chopped
1 pinch crushed red pepper flakes
2 - 14.5 oz cans fire roasted diced tomatoes with garlic
3 tablespoons flour
2 egg whites
1 cup of your favorite bread crumbs
6 thin slices mozzarella cheese
12 large fresh basil leaves

Directions:

Place the eggplant slices in a colander and salt liberally on both sides of the slices. Let sit over a plate or in the sink for 30 minutes.

While the eggplant is sitting, prepare the sauce. Heat a large skillet over medium high heat and add the 2 tablespoons of olive oil. Add the onion and sauté until translucent, about 10 minutes. Add the crushed red pepper and cook for 2 minutes. Add the un-drained cans of tomatoes and cook until all the liquid has been absorbed, about 20 minutes. Set aside until ready to assemble the stacks.

Rinse the eggplant slices after 30 minutes of sitting in the colander. Pat dry.

Place the flour on a dinner plate. Place egg whites in a shallow dish. Place breadcrumbs on a dinner plate. Line up the dishes starting with the flour, then the eggs and finally the bread crumb mixture. Place a wire cooling rack next to the bread crumb mixture.

Take each eggplant slice and coat first in the flour then dip into the egg mixture and finally coat with the bread crumb mixture, patting the mixture well onto the eggplant slices. Place the coated eggplant slices a cookie sheet covered with parchment paper. Repeat until all the eggplant slices are coated.

Preheat oven to 350 degrees. Bake eggplant for 9 minutes on each side, 18 minutes total.

Carefully build the stacks on the cookie sheet – divide the tomato sauce evenly on top of 6 of the eggplants. Top each with a slice of mozzarella cheese, two basil leaves and another slice of eggplant. Then cook for 5 minutes more or until the cheese is melted. Serve immediately.

Nutrition Facts: Calories 310, Fat 12, Carb 27, Fiber 5.6, Protein 13.3

Weight Watchers Plus: 6 Points (since the veggies don't count towards total!)

Nutrition Note: I used Whole Foods Brand Panko style breadcrumbs. which are very low in calories and such. Be wise when picking out your breadcrumbs to get this good of nutritional value!

Adapted from: Simply Gluten Free

  Pin It

25 Responses to “Eggplant Parmesan Stacks”

  1. 1

    notyet100 — March 14, 2011 @ 1:31 am

    ummm yummm.

  2. 2

    Lisa (Dishes of Mrs. Fish) — March 14, 2011 @ 4:49 am

    These look great!
    I saw the Whole Food breadcrumbs this weekend, and passed them up. But couldn’t stop thinking about them, I know their breadcrumbs. So I glad to see they got approval from you. :)

    • Jessica replied: — March 14th, 2011 @ 10:12 pm

      Nope I liked them! Not as great as some others I have tried, but you can’t beat the low fat/cals in these!

  3. 3

    Happy When Not Hungry — March 14, 2011 @ 5:33 am

    Wow these little stacks look amazing! Such a delicious and creative recipe! Love your hair too :-)

  4. 4

    Lindsay @ The Lean Green Bean — March 14, 2011 @ 7:27 am

    yum! these look great. and i love that pic of you…adorable :)

  5. 5

    Jaime — March 14, 2011 @ 7:35 am

    I’m glad I’m not alone. When my mom made eggplant parmesan when I was growing up, I would make her keep a few slices out of the rest of the bake so I could have them like this, and not baked in the sauce. I never understood the point of wasting that crunchy-fried-goodness on getting soggy in the sauce.

    • Jessica replied: — March 14th, 2011 @ 10:12 pm

      Totally agree! I would much rather have a few slices of crispy fried eggplant instead of the soggy mess it usually is!

  6. 6

    Lauren at Keep It Sweet — March 14, 2011 @ 8:57 am

    Your presentation of the meal is wonderful! It also sounds delicious.

  7. 7

    Erin — March 14, 2011 @ 9:17 am

    I cannot taste the different between different olive oils either. Maybe if I sat there with spoonfuls of each and tried them side by side. Somehow that doesn’t really sound appealing though.

    Also enjoy that I am not alone in trying multiple recipes of the same thing until I find the one that gives me the best outcome. Sometimes I find myself with 4 different recipes in front of me, which all sound wonderful, and I try to compile them together into one.

    That being said, I am definitely going to try this out!

    • Jessica replied: — March 14th, 2011 @ 10:13 pm

      LOL! No having a few spoonfuls of olive oil does not sounds appetizing! ;-)

  8. 8

    The Cooking Teacher — March 14, 2011 @ 9:21 am

    I cannot tell the difference and to be honest I dont like extra virgin, I prefer the regular old olive oil, the other stuff is overpowering for me. It makes me feel left out that I dont share everyones passion for good fruity evoo!

  9. 9

    DessertForTwo — March 14, 2011 @ 9:36 am

    Ahhhhh stop posting photos of your gorgeous curly hair! I have hair envy over here!! My hair is sooo stick straight. I try to make it Texas puffy and curly and it lasts for about 8.2 minutes.

    Gorgeous curls + ability to make light eggplant parmesan? Super star!!!

    • Jessica replied: — March 14th, 2011 @ 10:14 pm

      Girl! Fake it till you make it!! If I can do it, you can do it! Just get some thickening shampoo, blow dry upside down, and then use a 1 inch Chi flat iron to make the curls. Hair spray and your done!:-)

  10. 10

    Adilah — March 14, 2011 @ 11:19 am

    your soo beautiful! and the food looks delicious!

    • Jessica replied: — March 14th, 2011 @ 10:14 pm

      Aww thanks Adilah ;-)

  11. 11

    Joanne — March 14, 2011 @ 12:40 pm

    Well, it’s nice to know that I’m not the only one who hogs all of the shower shampoo space.

    I love these eggplant stacks! I’m all about making things healthier lately and eggplant parm is one of my FAVORITE dishes. These look great!

  12. 12

    Lori @ RecipeGirl — March 14, 2011 @ 12:51 pm

    On my treadmill run yesterday, I watched Rachael Ray make these exact same things, but she fried them in oil instead. These look much healthier! Gotta try ‘em!

    • Jessica replied: — March 14th, 2011 @ 10:15 pm

      Damn that Rachael Ray. Always beating me to the punch :-P

  13. 13

    Sharlene — March 14, 2011 @ 2:00 pm

    I don’t quite have the patience you do to keep trying to perfect recipes, flavors, and everything else. I feel too easily distracted and hurried! I’m glad you do it though because then I know that everything here is perfect as is and has been tried and tested! These stacks look wonderful.

  14. 14

    Nicole, RD — March 14, 2011 @ 2:11 pm

    I recently made a similar recipe and YUMMMM!! So good and they look great!

  15. 15

    Kerstin — March 15, 2011 @ 9:19 pm

    I love this idea – stacking food just makes me happy for some reason! And your bangs are super cute :)

  16. 16

    Tina (My Life as a Mrs) — March 21, 2011 @ 2:38 pm

    YUM. I LOVE eggplant parm. These look fabulous! :) PS- came across your blog via the Food Blog Forum list – see ya there!

  17. 17

    Rochelle — March 23, 2011 @ 4:05 pm

    THIS looks AMAZING. I was planning on making it this week for dinner, but I’m having a hard time finding eggplan [at a reasonable price]. I hope to get to it soon, though.

    My mouth is watering.

  18. 18

    Rochelle — March 23, 2011 @ 4:06 pm

    **I did mean eggplant.

  19. 19

    Amilia @justeverydayme — October 21, 2011 @ 12:44 am

    These pictures are amazing! Almost makes me want to eat eggplant ;) And you have gorgeous hair, by the way

Leave a Comment