Baked Eggplant Stacks

Eggplant Parmesan is one of my favorite dishes to order from an Italian restaurant but of course it’s not the healthiest choice.  I healthified (is that a real word?) eggplant parmesan by using almond meal in place of breadcrumbs and baking the eggplant instead of frying.  You won’t be disappointed making this.


First thing I did was slice 3 small eggplants.  I then whisked together 2 eggs in a bowl to dip the eggplant in before “breading” them with a combination of almond meal, oregano, garlic powder, salt and pepper.  Once they were breaded I put them on a baking sheet that I sprayed with cooking spray and baked them in a preheated 250 degree oven for 30 minutes and flipped them over after 15 minutes.


While the eggplant is baking I took a block of Goat Gouda cheese and chopped it up (I could have grated it too).


When the eggplant was finished baking I poured jarred pasta sauce on the bottom of a 13×9 glass pan.


Then I placed the eggplant rounds on top of the sauce.


I sprinkled 1/3 of the goat gouda and 1/3 of the crumbled goat cheese on top of the eggplant.


Then the sauce is layered on top of the cheese, another layer of eggplant with 1/3 cheese, layer more sauce and the rest of the cheese.


Bake the dish in a preheated 350 degree oven for 20 minutes till the cheese is melted and it’s warmed through.

The eggplant is a perfect compliment to zoodles with sauce.


Here’s the exact recipe:

Baked Eggplant Stacks

2-3 Eggplants (depending on the size)

2 Eggs

1 cup Almond Meal

1 tsp Oregano

1 tsp Garlic Powder

1/2 tsp Salt

1/2 tsp Black Pepper

1 jar of your favorite Pasta Sauce

4 oz Goat Gouda

4 oz Crumbled Goat Cheese

Preheat the oven to 250 degrees. Slice the eggplant and wisk the two eggs together and mix together almond meal, oregano, garlic powder, salt and pepper.  Dip the eggplant slices into the egg wash then the almond meal and put the slices on baking sheet sprayed with cooking spray.  Bake the eggplant for 15 minutes, flip over the slices and bake for another 15 minutes.  Grate or chop the Goat Gouda.  When the eggplant is done preheat the oven to 350 degrees.  Lightly cover the bottom of a 13×9 with some of the sauce.  On top of the sauce put a layer of eggplant then sprinkle with 1/3 of the goat gouda and 1/3 of the crumbled goat cheese.  Layer more sauce and another layer of eggplant sprinkled with more cheese then sauce and the rest of the cheese.  Bake the dish for 20 minutes until the cheese has softened and it is warmed through.  Pairs well with zoodles, spaghetti squash, pasta or bed of wilted spinach.


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