Eggplant Parmesan Stacks (Soy-Free)

Name: Eggplant Parmesan Stacks (Soy-Free)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 2 null Eggplant; 8 ounces Dairy-free mozzarella; 2 cups Marinara sauce; 1/4 cup Fresh basil; 3 tablespoons Olive oil; 1/2 teaspoon Salt; 1/4 teaspoon Black pepper; 1/2 cup Gluten-free breadcrumbs

Individual stacks of baked eggplant slices layered with marinara sauce, dairy-free mozzarella, and fresh basil. A delicious and visually appealing twist on a classic Italian dish.

60m4 servings

SOY-free

320 cal|15g protein|30g carbs|18g fat|7g fiber

Ingredients

2 Eggplant
about 225 g Dairy-free mozzarella
2 cups Marinara sauce
1/4 cup Fresh basil
3 tablespoons Olive oil
1/2 teaspoon Salt
1/4 teaspoon Black pepper
1/2 cup Gluten-free breadcrumbs

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Preheat oven to 190°C.
2Slice eggplant into 0.635 cm thick rounds.
3Brush both sides of eggplant slices with olive oil and season with salt and pepper.
4If using, lightly coat eggplant slices with gluten-free breadcrumbs
5Arrange eggplant slices on a baking sheet and bake for 20 minutes, flipping halfway through.
6Spread a thin layer of marinara sauce on the bottom of 4 oven-safe plates or baking dishes.
7Layer baked eggplant slices, dairy-free mozzarella, and fresh basil on each plate to create stacks.
8Top with remaining marinara sauce and dairy-free mozzarella.
9Bake for another 15-20 minutes, or until topping is melted and bubbly.
10Garnish with fresh basil before serving.

Substitutions

Dairy mozzarella → Dairy-free mozzarella

Soy-free alternative for cheese flavor and texture. Ensure made with no soy additives

Regular breadcrumbs → Gluten-free breadcrumbs

Ensures the recipe is gluten-free

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