![]() ![]() Then, wipe the slices dry with a paper towel. To achieve maximum crisp salt the eggplant to draw-out excess moisture. I prefer crispy eggplant for low carb eggplant Parmesan. They are supposed to be soft like a noodle. The difference being that the eggplant slices in the lasagna recipe are layered with wet ingredients and baked together. Who doesn’t like stacks of crispy eggplant coated in keto breading, topped with Marinara, fresh Mozzarella cheese, basil, and Parmesan? My family loves it! To Salt or Not To Salt?Īlthough I found it unnecessary to salt the sliced eggplant in my keto eggplant lasagna recipe, I did salt the eggplant for this recipe. Just roll to store.ĬAUTION: never use a knife to cut on it.THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE. What a great invention! They are reusable and washable so you will save money too. Like this one. For years we baked using parchment paper, having to cut to size and throw away every time, then one day, we ran out of paper when we needed it! Until we discovered silicone baking liners. Make sure to line your baking sheet with foil, parchment paper, or better a reusable silicone baking liner because it tends to make a little mess between the tomato sauce and the breadcrumbs! Be careful to keep an eye on your stacks when they bake because the breadcrumb topping can easily burn (yes like in the picture below!) But don’t worry, you can just flake off the offending crumbs and everything below is perfect. In thi s recipe, you mix your favorite dried herbs with a little olive oil in panko breadcrumbs and use that to top your stacks. As a result, it is ideal for baking and making light fried food (think tempura). Panko breadcrumbs are flakier and absorb less oil. Made entirely from dried crustless white bread and nothing else, it is a healthier (lower in calories, fat, and sodium) and tastier alternative to regular breadcrumbs. So, one way to get around this (short of making your own from day-old stale bread), is to buy panko. If you are used to buying seasoned breadcrumbs you may be surprised (as I was when I started to read the ingredients) that many brands contain some form of dairy-like casein, dry milk powder, whey, or some combination. This dish being of Italian origin, I wanted to stay within the theme!įor the touch of green, spinach is a perfect choice because it is tender but you can use arugula leaves or any other greens you like. So I cut little cubes to have an even coverage but you could use other brands you like. I even think that it is better than regular mozzarella because it isn’t so rubbery and it has more flavor too. I love the brand Miyoko’s mozzarella, it is the best I have tasted. As you can tell from the photo, this eggplant was small in size but it made 4 stacks, so depending on your appetite you can serve 2 hungry people or 4! What vegan cheese to use? You don’t want them mushy, just lightly softened because you need them to hold the stack. The idea is just to soften the slices before you bake the stack. Or, you can brush each slice with some olive oil and bake at 350F for 10-15 minutes. If you sprinkle the slices with some coarse salt, let them sweat for 15 minutes in a colander to drain the juice, then pat them dry as much as possible then you have 2 choices, if you are in a hurry, you can pan fry the slices in a little water with a teaspoon of oil. The fiber of eggplant is similar to a sponge so if you cook it in oil, you will end up with an oily sponge! The good news is that you do not need oil to tenderize slices of eggplant. You can use almost a cup of oil if you are not careful. I, for one, try at all costs to stay away from do ing that. When you make a traditional eggplant parmesan you always fry the eggplant slices in a generous amount of oil and that is one of the reasons why this dish can be heavy. What’s not to like? To precook or not to pre-cook the eggplants? One that is more delicate, has fewer calories, cooks faster, and looks beautiful. You are not building a skyscraper, that would definitely turn into a falling tower of Pisa! The idea is more along the line of a deconstructed and lighter version of eggplant parmesan. We didn’t have quite enough to make a whole eggplant ‘parmesan dish… what to do? What if we made free-standing stacks? Alternating a layer of eggplant, followed by a slice of tomato or thick tomato sauce (or both) maybe some pesto, some vegan cheese, some spinach. We didn’t want to use them to make baba ganoush (one of our all-year-round favorite dips). It is this time of the year when some of our smaller eggplants are almost ready to harvest. ![]()
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