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Home > Vitafriendspku > Recipes > Eggplant Stacks
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Eggplant Stacks

  • RECIPE MAKES: 6 stacks - Each stack = Protein Free
  • PREP TIME: 20min
  • COOK TIME: 30min
Step 1

Pre-heat oven to 200°C.  

Step 2

Cut eggplant into 12 slices, each slice approx. ½ - 1cm thickness.  Place slices into a colander, sprinkle eggplant surfaces generously with salt; stand 20min.  Rinse eggplant of salt and  juices under cold water, pat dry with paper towel.    

Step 3

Place eggplant, in a single layer, on an oven tray sprayed with oil.  Roast 15min; until just tender.  Meanwhile, slice onion into 12 thin slices, and each tomato into 6 slices.      

Step 4

Onto a baking tray lined with paper, stack a slice of eggplant, a slice of onion, then a slice of tomato.  Top this with another slice of eggplant, then onion, and then tomato, brushing each  layer with a little oil whilst “stacking”.   Top with a slice of cheese.  Repeat until all  vegetables and cheese has been used; you will have 6 stacks.  


Step 5

Bake 15min; cheese will melt and be golden in spots.  Serve warm.

Serving Suggestion:

For a complete meal serve stacks with a side of hot tomato passata and a green salad.


Top Tip:

Try topping stacks with different low protein cheeses to vary the taste; grated parmesan and mozzarella also work well.

  • 1 large eggplant  
  • Salt  
  • Oil spray
  • 1 large red onion 
  • 2 large tomatoes  
  • 6 slices dairy free cheddar (Bio Cheese Cheddar Flavour Slices)  
  • 2 tsp olive oil