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Eggplant Stacks [2 Ways]
Enjoy delicious eggplant stacks two ways: As rainbow veggie stacks or as a lighter eggplant parmesan treat—but 100% dairy-free and vegan! They’re an easy, delicious, low-cost, and nutritious meat-free, gluten-free appetizer, side, or main ready in just 30 minutes!
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 of neutral oil (avocado, canola, grape seed)
- 1 medium eggplant, sliced ½" thick
- 1 tablespoon of potato starch (or corn starch)
- 1 tablespoon of nutritional yeast (optional-if you don't have it, leave it out)
- 1 Tablespoon of dried oregano
- ¼-½ teaspoon of sea salt
- freshly ground black pepper (to taste)
- 1 large portobello mushroom (or as seen here, ½ lb chanterelle mushrooms), sliced ¼" thick
- 1 ripe tomato, sliced
- 1 bunch of Swiss Chard (or spinach, kale, or collard greens), chopped
- Drizzle of balsamic vinegar (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!
Cup of Yum
Notes
- Don’t overcrowd the eggplant: Otherwise, the slices may not become crispy.
- Make sure the eggplant is properly cooked: It should be very tender. Undercooked eggplant can taste bitter and have an unpleasant texture. The baking time will vary based on the thickness of the slices.
- Stack them correctly: Use larger eggplant slices on the bottoms of the stacks, so they don’t topple.
Nutrition Information
Calories
203kcal
(10%)
Carbohydrates
30g
(10%)
Protein
9g
(18%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.03g
Sodium
624mg
(26%)
Potassium
1539mg
(44%)
Fiber
13g
(52%)
Sugar
13g
(26%)
Vitamin A
9782IU
(196%)
Vitamin C
59mg
(66%)
Calcium
147mg
(15%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2servings
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.