Baked Eggplant Parmesan Stacks

Baked Eggplant Parmesan Stacks

Eggplant Parmesan that is actually GUILT-FREE? Heck yes! These stacks are BAKED, not fried, giving you a healthy Italian meal that will satisfy you, and get your veggies in for the day!


  • basil fresh
  • black pepper
  • 1/3 cup bread crumbs gluten free if desired
  • 3/4 cup egg whites
  • 1 eggplant large
  • mozzarella shredded, part skim
  • 1/3 cup oat flour
  • 1/3 cup oats lightly pulsed
  • parmesan shredded
  • pasta sauce
  • salt
  • Procedure

  • Cut eggplant into 1/4 inch slices. Set slices under paper towels and press to remove liquid. Allow to press for about 1 hour.
  • Soak eggplant in egg whites/substitute, seasoned with a little salt and pepper, for about 15–20 minutes.
  • Preheat oven to 375F.
  • Combine oat flour, oats and bread crumbs in container. Season with salt and pepper.
  • Dredge soaked eggplant pieces through breading/oats mixture. Transfer to baking sheet lined with foil and sprayed. Repeat for all remaining eggplant slices.
  • Bake breaded eggplant for 20–25 minutes, flipping once, until browned and crisp.
  • Top a baked and breaded eggplant slice with 1 Tbsp homemade pasta sauce, 2 tsp shredded mozzarella and some fresh basil. Top with another baked and breaded eggplant slice, another 1 Tbsp homemade pasta sauce, 2 tsp mozzarella, 1 tsp parmesan, and a basil leaf. Pierce stack with a skewer (if desired). Repeat for all slices/stacks. I made 10 stacks (20 pieces of eggplant total)
  • Return stacks to oven for 5-10 minutes, until cheese is melted.
  • Serve warm!
  • Nutritional Info

    Serving: 1 stack
    yields 10 servings
    Calories: 50

    • 6g Carbs

    • 2g Fat

    • 2g Protein

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