Eggplant Parmesan Stacks

I love eggplant! My husband hates it, and he also does not like eggs (P.S. he will love that I am sharing all this personal information). This pretty much means eggplant parmesan is out of the dinner plan for us unless I want to eat the same dish over and over again. Well, I convinced him to eat this eggplant tonight and he LOVED it! I didn’t use any eggs or any breadcrumbs. I was so happy with how this recipe turned out. The secret ingredient here is arrowroot powder.

Arrowroot powder is a great alternative to corn starch. It is used to thicken soups, stews, gravies, etc. It is much healthier than corn starch – it’s non-GMO, vegan, gluten free, paleo friendly, and grain free so it digests easily and contains more fiber than potatoes and other starches. It also has potassium, iron, and B vitamins. I use it for select baking recipes too (gives cookies the perfect soft chew!). It can be used as an egg replacer as well – whisk together 1 tbsp arrowroot powder with 1 tbsp vegetable oil and 1/4th cup water to equal one egg. Arrowroot powder is excellent for air frying and baking/roasting things because the result is CRUNCHY & CRISPY! It really might be one of my new favorite ingredients.

ingredients

  • ~1/2 to 3/4 large eggplant, cut into 1-1.5 inch thick slices (should have about 12 slices to make 6 double stacks)
  • ~1/2 cup arrowroot powder
  • 3 tbsp dried oregano
  • Salt, to taste
  • Pepper, to taste
  • 3 tbsp garlic powder + little extra
  • 1 cup ricotta
  • 1 cup marinara sauce (I used Rao’s)
  • 1 cup mozzarella, shredded
  • 1/2 cup Parmesan, grated
  • 3 tbsp crushed red pepper flakes
  • Fresh shredded basil for garnish

instructions (serves 2 people)

  • Preheat oven to 400 deg F.
  • Toss eggplant slices in arrowroot powder until both sides are lightly coated.
  • Lightly spray a baking sheet with oil. Line eggplant slices on the sheet and sprinkle oregano, garlic powder, salt/pepper on top. Flip slices over and repeat with the same seasonings. Bake for 30 minutes in the oven, flipping the eggplant over at the 15 minute mark.
  • Remove eggplant from oven. Lower heat to 350 deg F.
  • Spread ricotta evenly on top of 6 of the eggplant slices. On the same 6 slices, layer with marinara sauce and place mozzarella on top along with Parmesan. Place the remaining 6 eggplant slices on top of the cheeses to make a double stack. Place more marinara sauce, along with a sprinkle of mozzarella on the top eggplant pieces. Season with garlic powder and crushed red pepper flakes.
  • Bake at 350 deg F for 5 min, then broil for 5-7 min.
  • Garnish with fresh basil, serve with buttery garlic bread πŸ™‚ Or eat alone to remain low carb and healthy.

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