Get the Recipe: Eggplant Mozzarella Stacks
Eggplant Mozzarella Stacks make a stunning presentation for an impressive, yet effortless dinner! Make this healthy dinner for your next summer dinner party!
Ingredients
- 1 eggplant, sliced
- 1 egg, beaten
- ¼ cup milk
- ½ cup flour, I used gluten free all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon red pepper flakes
- ½ ball of mozzarella, sliced
- ½-1 cup marinara
Equipment
Instructions
- Slice eggplant and use a biscuit cutter to remove circles from eggplant.
- In a shallow bowl combine flour and all seasonings, in a second bowl combine the milk and beaten egg.
- Dip eggplant into flour, then egg, then repeat so the eggplant is double breaded.
- Heat oil in a large skillet over medium heat. Cook eggplant 2-3 minutes on each side or until golden brown. Remove eggplant from skillet.
- Assemble stacks alternating eggplant, cheese, and drizzle with marinara sauce and basil. Serve with additional marinara sauce for dipping.
Serving: 1 eggplant stack (1/2 of recipe), Calories: 328kcal, Carbohydrates: 53.1g, Protein: 18.8g, Fat: 5g, Cholesterol: 101.3mg, Sodium: 1439.5mg, Sugar: 13.9g
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