Eggplant Parmigiana Stack
Andiamo a mangiare!//Let’s eat!!
Italian night in our household, and from every angle, this healthy, clean eggplant parmigiana stack is a BIG family crowd pleaser but it’s elegant enough for two. Going out to eat this dish always seems like a big disappointment because it’s so heavy, with all the breading and oil in the eggplant, which absorbs it like a sponge. Plus, it’s always covered in cheese. I just can’t stomach all of that, can you? With my version, you have a gluten and cow dairy-free option that’s totally yummy and won’t feel like a sacrifice.
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Here’s how I make it cleaner and lighter:
Use ground flax meal and virgin coconut oil from Garden of Life instead of breadcrumbs to coat the eggplant slices and bake in the oven instead of frying. Dip eggplants in seasoned egg whites and coat with flax and melted coconut oil and bake for 30 min at 425F or until crispy, then stack, alternating the homemade marinara sauce.
Instead of covering it in cheese, I let the sauce and eggplant do the talking in the flavor department, then using a couple tablespoons of sheep’s milk feta and fresh basil from my garden on top. The crispy/chewy eggplant and flavor packed tomato sauce are MONEY. Sooooo delish!
Assemble baked eggplant slices with cooked sauce in between and you’ve got a perfectly portioned serving. Portion control is .
Just make sure to wash all your produce with Eat Cleaner to remove the waxy you find on eggplant and tomatoes.
SHORTCUT HACK: Trader Joe’s has eggplant cutlets in the frozen section you can use if you can’t find fresh.
And there ya have it! What do you think of this recipe? Let me know in the comments.