Eggplant Stacks [2 Ways]
User Reviews
5
Eggplant Stacks [2 Ways]
Description
The recipe begins by preparing thick slices of eggplant tossed with oil, potato starch, nutritional yeast, and seasonings before baking them to tenderness with browned edges. In parallel, mushrooms are seared in a pan to add a caramelized texture without added oil, while swiss chard or similar greens are quickly wilted to retain color and tenderness. Ripe tomato slices offer juiciness and acidity that brighten the stack.
The stacks combine these prepared components, creating a balance of soft eggplant, umami mushrooms, fresh greens, and juicy tomato. The crispy edges of the eggplant contrast with the softness of the vegetables, and optional balsamic vinegar adds a tangy finish. Proper stacking with larger eggplant slices on the bottom prevents the stacks from toppling.
This dish can serve as a vegetarian main or side. Its layered presentation makes it suitable for a composed plate or a light meal. The elements can be varied with different mushrooms or greens according to preference.
Ensure not to overcrowd eggplant slices on the baking sheet to allow crisping. Fully cook eggplant until tender to avoid bitterness. Adjust baking times as needed based on slice thickness.
Ingredients
- 1 tablespoon neutral oil avocado, canola, grape seed
- 1 medium eggplant sliced ½" thick
- 1 tablespoon potato starch or corn starch
- 1 tablespoon nutritional yeast optional-if you don't have it, leave it out
- 1 Tablespoon oregano dried
- ¼-½ teaspoon of sea salt
- black pepper to taste, freshly ground
- 1 large portobello mushroom (or as seen here, ½ lb chanterelle mushrooms), sliced ¼" thick
- 1 tomato ripe, sliced
- 1 bunch swiss chard or spinach, kale, or collard greens), chopped
- balsamic vinegar drizzle; optional
Instructions
- Preheat the oven to 450 degrees. Coat a large metal baking tray with 1 tablespoon of oil. Take eggplant slices and place on a baking sheet. Use your hands to gently coat them in oil. Sprinkle with potato starch, nutritional yeast (if using), ¼ teaspoon sea salt, and black pepper and toss to coat well. Spread into an even layer and place in an oven. Bake for 10 minutes, flip them over when browning on bottom and bake for another 5-10 minutes.
- While baking the eggplant, slice the mushroom(s) and sear in a pan until browning and crispy on both sides, flipping as needed. No oil needed, the juices from the mushrooms will prevent sticking. Transfer to a small bowl.
- In the same pan wilt the greens. Simply place chopped greens in a pan, cover, and let cook on medium heat for 2 minutes (4-5 minutes for kale or collard greens) until bright green and wilted. Add water by the spoonful if needed, to prevent sticking or burning. Sprinkle lightly with sea salt and set aside.
- When eggplant is crisp outside and soft inside, remove it from the oven and begin making your stacks. On a plate, stack eggplant, a mound of greens, a slice of mushroom, a slice of tomato, and a sprinkle of sea salt. Top with another eggplant round and drizzle with balsamic vinegar. Repeat! Very yummy!
Notes
- Arrange eggplant slices with space between them to promote crispness during baking.
- Cook eggplant thoroughly; undercooked slices may taste bitter and have an undesirable texture.
- For sturdy stacks, use larger eggplant slices as bases to prevent toppling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Sodium | 624mg | 26% |
| Potassium | 1539mg | 33% |
| Fiber | 13g | 52% |
| Sugar | 13g | 26% |
| Vitamin A | 9782IU | 196% |
| Vitamin C | 59mg | 66% |
| Calcium | 147mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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