These crispy eggplant stacks are a quick and easy recipe that is full of flavor and crunchy texture. Year round comfort food for everyone!
recipe originally published March 25, 2013
Crispy Eggplant Stacks
These crispy eggplant stacks are Southern Italian inspired comfort food!
If you are a fan of eggplant, this is the recipe for you. It is easy, it is quick, it is full of flavor. Crispy crunchy and while I can find fresh basil right now, I still cannot wait to use the fresh basil from my garden...
Did you make this recipe?
Follow spabettie on Instagram and tag us with #spabettie
We love seeing your recipe photos and remakes - thank you!
Crispy Eggplant Stacks
dairy, egg, soy, and gluten free, vegan
Ingredients
- â…“ cup coconut milk (carton, not can)
- 1 ½ tablespoons flax seed, freshly ground
- 1 medium eggplant
- sea salt
- 1 ½ cups Erewhon Corn Flakes, crushed
- double recipe of havarti cheese sauce
- 1 cup slow cooker basil marinara
- fresh basil, chiffonaded
Instructions
- Grind flax seed in blender, coffee grinder. Place 2 tablespoons flax in a shallow bowl, add coconut milk and stir. Set aside to form a gel.
- Clean and dry eggplant.
- Slice into 8 slices, about ½ inch each
- Arrange in single layer (on plate, paper towel, etcetera) and sprinkle with sea salt. This removes excess water (and bitter flavor) from eggplant - set aside. After 20 minutes, pat eggplant slices with paper towel to absorb water beading on surface.
- Preheat oven to 300 degrees.
- Using food processor
- or a mallet
- , crush corn flakes into crumb. Place in shallow bowl. Prepare a baking sheet (parchment, silpat, rack), and create a dipping station: first bowl coconut flax, second bowl corn flakes.
- Dip eggplant slices into coconut flax, then into corn flakes, place on baking sheet. Repeat with the remaining 7 eggplant slices, bake at 300 for 20-25 minutes, until exterior is crispy and browned and eggplant is warmed through.
- Serve over a bed of quinoa. To assemble: over quinoa, add 1-2 tablespoons marinara, then top with eggplant slice. Top with spoonful havarti sauce, a sprinkle of basil, another eggplant slice (two per serving), topped with more havarti sauce and marinara, finishing with more basil.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 202Total Fat: 8gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 355mgCarbohydrates: 22gFiber: 6gSugar: 7gProtein: 6g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Beth @ Tasty Yummies says
This looks amazing. Glad you got some relaxing time to yourself. Sounds like it was much deserved!
Kristina Sloggett says
thanks, Beth! XO
Maureen | Orgasmic Chef says
My husband had a basset and a kitten and the cat would clean the dog's ears because they always got in the food and water.
This eggplant stack is gorgeous!
Kristina Sloggett says
aww - sweet kitten! and thank you Maureen!
Meghan@CleanEatsFastFeets says
I'm so glad to hear you got some relaxing time just for you this weekend. It's always great to recharge the batteries and I can't believe Stefano is still on Days. How about Hope? Keep taking care of you and the rest will follow.
Kristina Sloggett says
yep, hope is there too, Victor also! so funny.
jobo says
I used to LOVE Days of our Lives!!! Love that story 🙂 and these look awesome, I have been on an eggplant kick lately!
Kristina Sloggett says
this is my first eggplant in a while, but I forgot how much I enjoy them! and Days - yep. I miss it now if I don't get to see it with Dad 😉
Hannah @ CleanEatingVeggieGirl says
These remind me a bit of eggplant parm, which I LOVE! They look so tasty and I think that it is awesome that they are vegan :).
Roz@weightingfor50 says
Hi Kris. WOW...that looks delicious! Eggplant is great! I saw little mini eggplants on the weekend. Have you ever used them? Any idea whether they're different that the big ones?
Kristina Sloggett says
hmm, I have not used them, but you know I will be looking for them now! how much fun would these stacks be in mini size?!? 🙂
Laura @ Sprint 2 the Table says
I'm so glad you got to get out and have a little fun this weekend. You definitely deserved it!!
Love this idea and I just bought eggplant yesterday. Must try! Maybe with roughly ground oats? I'm somehow out of cereal. Odd.
Kristina Sloggett says
OUT of cereal? this needs to be fixed immediately...
Heather (Where's the Beach) says
That looks so fantastic. Love eggplant. But I love that you had some happy days! I used to be a Days addict 😉
Kristina Sloggett says
it is funny to be watching Days again - so many new people, yet all the regular characters look EXACTLY the same...
Sarena (The Non-Dairy Queen) says
I am so glad you had a weekend! This makes my heart smile! I LOVE baked eggplant and never think to bread it. I need to change that. This looks amazing!
Um, random, I don't think there's anything normal in my life. I randomly ended up with Max's cold. I told him that while I was happy he was sharing, these are things we don't really need to share. 😉
I hope you have a great week my friend!
Kristina Sloggett says
oooh no - I hope the cold is gone, or at least on it's way out...
the breading on this adds a nice crunch, I love it this way! I have another idea I'll be trying soon...
Abby says
If anyone deserved a relaxing weekend of pampering and fun, it was you. It makes my heart happy you took the time to care for yourself, seeing as you care for others every single day of the week. Have a great Monday!
Kristina Sloggett says
thanks, Abby - right now, I would not have it any other way, honestly. but yes, I do realize I need some down time, some ME time.