#EGGPLANT STACKS FREE#
Instead of breading the eggplant, I’ve created a gluten free panko topping combining spices and gf bread crumbs that gets sprinkled on top. The polenta is baked first to give it a crispy taste and makes a great layer with the eggplant to bring a heartier taste. This Polenta Eggplant dish is naturally gluten free as Polenta is made from corn meal. These stacks are also portion controlled but I guarantee you will have a hard time not eating them! You have the taste and comfort of traditional eggplant parm without the breaded, fried eggplant. This Polenta Eggplant dish is layered with Polenta, Eggplant and spinach in individual stacks. Today I am showing you my lighter, healthier version of a traditional Eggplant Parm. I’ve literally been cooking up a storm this weekend during the blizzard and will have lots of veggie goodness to share with you the next few weeks. Remove baking tray from oven and carefully place eggplant stacks on plates and serve.Hello Meatless Monday friends! Sarah and I are happy to have you join us for the link up today.Place baking tray with eggplant caprese stacks in your preheated oven and bake 10-15 minutes at 160° / 320☏ until the goat cheese melts slightly and turn golden-brown on the edges.Sprinkle some chopped fresh herbs on top of your stack and then repeat until you've used up your ingredients. 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. Add on top a tomato slice, an eggplant slice and finish with a goat cheese slice. Then put on another eggplant slice and top with a goat cheese slice. Place a fried eggplant slice on baking tray. Assemble your eggplant caprese stacks.Place baking paper in a small baking tray. Continue frying eggplant until all slices are used. 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. Pat-dry eggplant slices with paper towels to remove bitter water. Place a pan on stove and heat to medium.Cut goat cheese in round slices with the help of a cookie cutter. Cut tomatoes in slices that in size resemble the eggplant slices.Cut eggplants into thick slices, season with salt and let rest for about half an hour, for the eggplants to emit the bitter water. This is a simple and light vegetarian dinner, that can also be served as an appetizer or a side. Our Eggplant Tomato Caprese Stacks are made with eggplants, tomatoes, and local goat cheese (produced by Kmetija Pustotnik), and is served in stacks that have been baked slightly for the cheese to melt. The Caprese salad is meant to be served as an antipasto (appetizer), but with a little imagination, we can easily adapt the salad to reflect our local climate and seasonal ingredients. On the side note, we actually visited Capri while visiting Italy, and if you can, go check it out! It’s a lovely posh Italian island, well worth a day visit. The real Italian Caprese salad is named for the island of Capri, where the salad originates and is designed to resemble the Italian flag: red tomato, white mozzarella, and green fresh basil. Hope you’re all having a wonderful Summer and enjoying your holidays! We are awaiting our own time off and in the meantime remembering the wonderful Italian holidays we had last year.Īnd this recipe is inspired by that holiday. Eggplant Tomato Caprese Stacks is a lovely low-carb and gluten-free vegetarian dinner, perfect for summer night entertaining!