CSA Week 13: Eggplant Stacks


CSA Week 13 Bounty:

  • 6 tomatoes
  • bag of potatoes
  • 3 bell peppers
  • 2 eggplants
  • 1 head of bok choy
  • bag of green beans
  • bag of salad mix

I am trying to eat more veggie dishes because I am about to start a nutrition program with another vegetarian. It’s much easier to coach someone when you get what their meals look like. Since most of her pastas she is used to will be out the window, I have to come up with tasty alternatives! Luckily, she will eat some animal products, like cheese. So, eggplant stacks it is!

Eggplant Stacks

  • 2 eggplant
  • 1 lb mozzarella
  • 1 jar tomato sauce
  • basil
  • almond flour
  • salt and pepper
  • butter

Preheat oven to 450F. Cut eggplant into discs and spread on greased baking sheet. Sprinkle with salt and pepper and cook for 20 minutes. Get them out and turn the oven down to 350F. Place some sauce in the bottom of a baking dish and arrange some of the eggplant discs over the sauce. Put some sauce on top of the eggplant and sprinkle some basil. Place a disc of mozzarella over each eggplant disc and continue layering. Once you have eggplant back on top (3 eggplant discs) then sprinkle with topping of (almond flour with cold butter and salt in the food processor until it looks like bread crumbs). Bake for 17 minutes and broil on low for 3 minutes until the crumble topping browns slightly.

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