Print

The Best Low-Carb Roasted Eggplant Parmesan Stacks

low-carb roasted eggplant parmesan stacks - featured image
Print Recipe

These Low-Carb Roasted Eggplant Parmesan Stacks are a lighter, healthier twist on the classic. Roasted eggplant rounds are stacked with fresh mozzarella and tomato sauce, then baked until melty and golden—perfect for a guilt-free comfort food dinner.

Ingredients

Scale
  • 1 large globe eggplant (about 1 pound)
  • 1 teaspoon kosher salt, plus more for sweating
  • 3 tablespoons olive oil, divided
  • 1 cup tomato sauce (preferably oven-roasted cherry tomato sauce or good quality jarred marinara)
  • 8 ounces fresh mozzarella, sliced into 1/4-inch rounds
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh basil, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Slice the eggplant into 1/2-inch thick rounds (about 10 to 12 slices). Do not peel.
  3. Arrange the slices in a single layer on the prepared baking sheet. Sprinkle both sides generously with kosher salt. Let them sit for 20 minutes until beads of moisture form.
  4. After 20 minutes, use paper towels to thoroughly pat both sides of each slice dry.
  5. Brush both sides of each eggplant slice with about 2 tablespoons of the olive oil. Season lightly with a pinch of salt and black pepper.
  6. Roast the eggplant for 15 minutes. Flip each slice and roast for another 10 minutes, until tender and lightly golden.
  7. While the eggplant roasts, mix together the tomato sauce, garlic powder, and dried oregano in a small bowl. Adjust seasoning to taste.
  8. Lower the oven temperature to 375°F (190°C).
  9. In a baking dish, spread a thin layer of sauce on the bottom. Place one roasted eggplant slice on the sauce. Top with a spoonful of sauce, a slice of fresh mozzarella, and a sprinkle of Parmesan. Repeat with another eggplant slice, more sauce, more mozzarella, and more Parmesan. Aim for 4 to 6 stacks total.
  10. Bake the stacks for 15 to 20 minutes, until the cheese is melted and bubbly and the edges are golden brown. For deeper color, broil for the last 2 minutes, watching carefully.
  11. Let the stacks rest for 5 minutes before serving. Sprinkle with fresh chopped basil right before serving.

Notes

Don’t skip the salting step—it draws out moisture and prevents soggy stacks. Pat the eggplant thoroughly dry after salting. Use fresh mozzarella for the best melt; pat it dry first. Let the stacks rest for 5 minutes after baking to help them hold their shape. For a vegan version, use vegan mozzarella and nutritional yeast instead of Parmesan.

Nutrition

Keywords: low-carb eggplant parmesan, roasted eggplant stacks, keto eggplant recipe, healthy eggplant parmesan, gluten-free eggplant

Find it online: https://spoonmira.com/the-best-low-carb-roasted-eggplant-parmesan-stacks/