Gluten Free Eggplant Parmesan Stacks
A vintage recipe made over.
Prep Time5 mins
Cook Time20 mins
- 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.