Salad - A fresh, crisp salad can offer a light, refreshing contrast to the rich flavors of the eggplant parmesan.Whether your eggplant is a traditional baked dish or stacked into towers, you'll need healthy and delicious side dishes to go with it. Garnish with basil and more parmesan cheese, if desired. Stack 2 or 3 eggplant slices on top of each other. Allow the eggplant slices to cool for a few minutes before assembling the towers.Bake until the cheese is melted and bubbly and begins to turn golden brown. Turn down the heat and return the pan to the oven.Spread pasta sauce on each eggplant slice, followed by a sprinkling of mozzarella cheese and parmesan cheese. Brush the top side with olive oil and sprinkle with salt.
Place slices on a baking sheet coated with cooking spray.And if they are too thick, they need more cook time. If they're too small, picking the slices up to stack is more difficult. Cut eggplant into consistently sized round rounds.Blot excess moisture off with a paper towel. Cut eggplant into slices that are about ⅜ of an inch thick.
#Eggplant stacks ricotta how to#
Here's how to make easy eggplant parmesan stacks:
#Eggplant stacks ricotta plus#
The recipe card at the bottom of this post lists the suggested ingredient amounts plus recipe instructions. I'm a minimalist when it comes to the sauce! This is a more or less recipe… adjust the sauce and cheese amounts as desired. Check out the pictures below to get an idea of how much we used on each slice. The exact amount of sauce and cheese used on each eggplant round depends entirely on the size of the eggplant, which can vary widely. Looking for family-friendly, low-carb recipes?Ĭheck out all our Keto-Friendly South Beach Diet Recipes! Olive oil & salt are used in baking the eggplant before the other ingredients are added.If using dried basil, add at the same time as the sauce and cheese. Fresh basil is cut into strips and added to the final dish when it is served.To keep this dish plant-based, use a brand like BelGioioso Vegetarian Parmesan. Note: Most parmesan cheese is not vegetarian because it is made with rennet.Mozzarella cheese is shredded and sprinkled over the top of each eggplant round.Look for ones that are low in sugar to keep this recipe keto-friendly.
A traditional tomato sauce or marinara works great. We used the American or globe eggplant variety.
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