Recipes

Eggplant Stacks Recipe

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Atkins Eggplant Stacks
5.7g
Net Atkins Count TM
Prep Time: 70 Minutes
Style:American
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
11.5g

Protein

36.2g

Fat

4.9g

Fiber

400.3cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 6 1/2 tablespoon
  • 3 tbsp
  • 0 1/2 tsp
  • 1 tsp, leaves
  • 1 tsp
  • 0 1/2 tsp
  • 1 eggplant, peeled (yield from 1-1/4 lb)
  • 1 cup(s)
  • 0 1/4 cup
  • 0 1/4 cup
  • 0 1/3 tbsp
  • 1 medium whole (2-3/5" dia)
  • 4 oz

DIRECTIONS

  1. Combine 1 1/2 tablespoons olive oil, red wine vinegar, minced glove of garlic, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl.  Add peeled and sliced eggplant, toss well, and let stand 1 hour; turning eggplant occasionally.  Optional:  brush eggplant with olive oil and grill for 2-3 minutes per side; allow to cool and set aside.
  2. In a food processor pulse the basil, Parmesan, 1/2 tablespoon olive oil and pine nuts until a smooth paste forms. Transfer to bowl and cover entire surface with plastic wrap. 
  3. Combine 1/4 cup oil (4 Tbsp), balsamic vinegar, 1/2 teaspoon salt and a pinch (1/8 tsp) of black pepper in a pie plate; add sliced tomato and turn to coat.
  4. To assemble stack: Arrange 4 eggplant slices, spread 1/2 tablespoon pesto over the top.  Top with 1 tomato slice then with 1 mozzarella slice.  Add another layer of eggplant, pesto, tomato and cheese. Drizzle any extra tomato juices around each stack.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.