Eggplant Tomato Mozzarella Stack Recipe

Keto Eggplant Parmesan Stacks Low Carb Maven

WebJan 15, 2022 · Bake for 6-8 minutes per side, until the coating is crispy and golden brown. Remove the eggplant from the oven. Spoon sauce over …

Rating: 5/5(8)
1. Slice the eggplant into 8 rounds 1/2 inches each. Place in a colander and sprinkle salt on each side. Let sit 10 minutes to draw out some moisture. Then give them a quick rinse.
2. Preheat oven to 400 F.
3. Cool Eggplant Parmesan before covering and refrigerating. Can freeze, but it will not be crispy when it thaws. To reheat, warm a leftover serving in the microwave or cover with foil and reheat in a 350 oven or convection air fryer for 20-30 minutes. Can also reheat in a drawer-type air fryer for several minutes at 350F.

Preview

See Also:

Show details

Roasted Eggplant Parmesan Stacks Bowl of Delicious

WebAug 2, 2019 · Season generously with kosher salt and black pepper on both sides. Roast the eggplant slices at 425 degrees for 30-40 minutes, until …

Rating: 5/5(29)
1. Preheat your oven to 425 degrees F.
2. Arrange the eggplant slices on a rimmed baking sheet and coat front and back with all 4 tablespoons of olive oil. Work quickly to coat them, as the eggplant will absorb the oil. Season generously with kosher salt and black pepper on both sides.
3. Roast the eggplant slices at 425 degrees for 30-40 minutes, until thoroughly cooked and browned.
4. Remove all but four roasted eggplant slices to a plate. Arrange the four you've left on the baking sheet to be evenly spread out.

Preview

See Also: Egg RecipesShow details

Eggplant Tomato Caprese Stacks {LowCarb} Vibrant …

WebAug 19, 2018 · Preheat oven to 160°C / 320°F. Place baking paper in a small baking tray. Assemble your eggplant caprese stacks. Place a …

Rating: 4.3/5(2)
1. Wash and dry vegetables and herbs. Cut eggplants into thick slices, season with salt and let rest for about half an hour, for the eggplants to emit the bitter water.
2. Cut tomatoes in slices that in size resemble the eggplant slices. Cut goat cheese in round slices with the help of a cookie cutter.
3. Place a pan on stove and heat to medium. Add a teaspoon of olive oil. Pat-dry eggplant slices with paper towels to remove bitter water. Then, place eggplant slices into the heated pan and fry on medium for about 5 minutes on both sides, until the eggplants soften and turn lightly brown. Remove from pan and set aside. Continue frying eggplant until all slices are used.
4. Preheat oven to 160°C / 320°F. Place baking paper in a small baking tray.

Preview

See Also: Egg RecipesShow details