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Eggplant Stacks [2 Ways]
5 from 180 votes

Eggplant Stacks [2 Ways]

These Eggplant Stacks layer baked eggplant slices with seared mushrooms, wilted greens, and ripe tomato slices for a composed vegetarian dish. The eggplant is coated in a light potato starch and optionally nutritional yeast crust before roasting to achieve a tender yet slightly crispy texture. Sautéed mushrooms add umami, while greens provide freshness and color. A drizzle of balsamic vinegar can enhance the savory layers. The stacks are carefully assembled for stability and visual appeal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2 servings
Calories: 203 kcal
Course: Lunch, Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 203

% 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.