Keto Eggplant Caprese Stack Recipes
EGGPLANT TOMATO CAPRESE STACKS
Eggplant Tomato Caprese Stacks is a lovely low-carb and gluten-free vegetarian dinner, perfect for summer night entertaining!
Provided by Kristina Jug
Categories Vegetarian
Time 1h
Number Of Ingredients 6
Steps:
- 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.
- Cut tomatoes in slices that in size resemble the eggplant slices. Cut goat cheese in round slices with the help of a cookie cutter.
- 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.
- Preheat oven to 160°C / 320°F. Place baking paper in a small baking tray.
- Assemble your eggplant caprese stacks. Place a fried eggplant slice on baking tray. Top with a tomato slice. Then put on another eggplant slice and top with a goat cheese slice. Add on top a tomato slice, an eggplant slice and finish with a goat cheese slice. You can assemble the stacks any way you want, just make sure to start with an eggplant slice, that will help to better keep the stack form. Sprinkle some chopped fresh herbs on top of your stack and then repeat until you've used up your ingredients.
- Place baking tray with eggplant caprese stacks in your preheated oven and bake 10-15 minutes at 160° / 320°F until the goat cheese melts slightly and turn golden-brown on the edges.
- Remove baking tray from oven and carefully place eggplant stacks on plates and serve.
Nutrition Facts : Calories 171.4 calories, Carbohydrate 13 grams carbohydrates, Fat 11.1 grams fat, Fiber 3.7 grams fiber, Protein 7 grams protein, SaturatedFat 5 grams saturated fat, Sodium 105.1 grams sodium, Sugar 6 grams sugar
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- Line a baking sheet with paper towel and place sliced eggplant side by side. Sprinkle 1/2 the kosher salt on one side, then flip the eggplant slices and salt the other side. Let the eggplant rest at room temperature for 30 minutes to draw moisture out [see note]. After 30 minutes are over, rinse eggplant slices in a colander, and pat dry [see note].
- In separate bowls, place the panko breadcrumbs, beaten egg, and all purpose flour. Grab one of the eggplant slices and coat in the flour, lightly shake to remove excess. Next, dip each slice in the egg wash. Finally, place in the panko breadcrumbs and coat each side, pressing the breadcrumbs to adhere. Set aside and repeat with remaining slices.
- In a cast iron skillet, over medium heat [see note] once the oil is shimmering add 2-3 slices of eggplant careful to not overcrowd the pan. Cook for 3-4 minutes on each side until they are golden brown. Carefully remove from the oil and set on a paper towel lined plate to drain excess oil. Add small pinch of kosher salt and black pepper. Repeat and cook remaining eggplant slices.
- In a medium bowl, add the arugula, olive oil, lemon juice, kosher salt, and black pepper, toss to combine.
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