Eggplant parmesan gets a makeover. Baked eggplant rounds are layered with tomato sauce and mozzarella and stacked together for a modern and delicious dish. Gluten Free Eggplant Parmesan Stacks for the win!
Food and Tradition
Remaking the Classic Eggplant Parmesan
How to Make Healthy Changes to Eggplant Parmesan
What I Love About Gluten Free Eggplant Parmesan Stacks
- I really like how easy portion control is now. One stack per person, served with a garden salad makes for the perfect lunch or dinner.
- I also love how pretty this normally humble-looking dish is now. Normally cut into rectangular slabs, these stacks have a bit of an elegant flair to them. Take ordinary food and elevate it.
- I really like that I can control the amount of cheese that each stack receives. Traditional pans of eggplant parmesan are loaded with a ton of cheese (which is delicious). But it is nice to be able to cut back a bit.
- And best of all, this dish which traditionally is very time consuming to make and bake, is ready in under 30 minutes total (prep and cook time).
- With so many types of mayonnaise varieties available, you can opt to use traditional, vegan, or even spicy mayonnaise in this recipe.
Gluten Free Eggplant Parmesan Stacks
- 1 medium eggplant
- 1/3 cup good quality mayonnaise (I used Hellmann's)
- 1 tablespoons prepared pesto
- 1/2 cup gluten free Italian seasoned breadcrumbs (I used Aleias)
- 2 tablespoons grated parmesan cheese
- 1 cup jarred tomato sauce
- 1.5 cups shredded low fat mozzarella
- fresh basil leaves
- Preheat the oven to 375 degrees.
- Trim the ends from one medium eggplant; discard. Slice the eggplant into 1/4" thick rounds.
- In a small bowl stir together the mayonnaise and pesto. Liberally brush each round (both sides) with the mixture.
- Place the breadcrumbs and parmesan cheese into a shallow bowl. Mix together.
- Place each round in the breadcrumbs mixture, coating both sides well.
- Place the coated eggplant rounds onto a nonstick baking sheet.
- Bake for 7 minutes. Flip each round over. Bake for an additional 3-5
minutes. The eggplant rounds should be fork tender, but not soft and
- Starting with the largest 4 rounds, spread 1 tablespoon of tomato sauce
over each. Sprinkle each with a bit of shredded mozzarella cheese.
- Select 4 medium sized rounds. Place them on top of the large rounds.
Spread 1 tablespoon of tomato sauce over each and top each with a bit of
- Lastly place the smallest rounds on top of each stack. Spread each with a tablespoon of sauce and a bit of cheese.
- Press a long toothpick into the center of each stack.
- Bake in a 350 degree oven for 5 minutes to allow the cheese to melt.
- Remove from the oven, place each stack on a plate, remove each toothpick, and garnish with fesh basil leaves.
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