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  • Writer's pictureSophie Zuckerman

Eggplant Stacks

Updated: Jun 14, 2021

I used to order this dish all the time at a darling neighborhood spot in the Garden District in New Orleans called Lilette. They have since taken this off their menu, but I love recreating it!





Yields 4-6 servings


Ingredients

  • 2 eggplants, sliced into 1/2 inch rounds

  • 1 cup of almond flour

  • 3 eggs

  • Panko breadcrumbs

  • 1 tablespoon of Italian seasoning

  • Salt and pepper

  • 2 large tomatoes, sliced into 1/2 inch rounds

  • Fresh basil leaves

  • Fresh mozzarella

  • Avocado or olive oil

  • Balsamic vinegar


Directions

  1. Preheat the oven to 425 degrees.

  2. Line 2 baking sheets with paper towels and place a wire rack on top. Slice the eggplant and place the rounds on top of the wire racks. Season generously with salt on both sides and allow to sit for 30 minutes, this removes excess moisture and bitterness. After 30 minutes, pat dry with a paper towel and place the rounds on a dry plate. Dry off the sheet pans from any excess moisture, and then lay parchment paper down.

  3. Set up your dredging stations: pull out 3 shallow bowls - one for the almond flour, one for the eggs which should be whisked, and the third bowl for the Panko seasoned with the Italian seasoning, salt, and pepper.

  4. First, dredge an eggplant slice into the almond flour on both sides, then dip it in the egg, making sure to shake off any excess, and finally cover both sides in the panko mixture. Shake off any excess breading and transfer the eggplant to the prepared baking sheet. Repeat with the remaining eggplant rounds.

  5. Put your tray in the oven and bake the eggplant rounds for 25 minutes, until golden brown - keep the oven on after you remove the eggplant, you'll need it again!

6. Season both sides of your tomato slices with salt and pepper.

7. Now it's time to assemble your eggplant stacks - take a slice of mozzarella and place it on top of an eggplant slice, then a tomato slice, a fresh basil leaf, and top with another eggplant slice. Repeat with the remaining ingredients until your stacks are complete. Spray olive oil or avocado oil all over the stacks and place them in the oven for 5-7 minutes until the cheese is melted

8. Remove from the oven and place a fresh basil leaf on top of each stack and drizzle with balsamic vinegar. Enjoy!


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