Low Carb Gluten Free Eggplant Stackers

Eggplant Stackers


Low Carb Gluten Free Eggplant Stackers

Low carb breaded eggplant cutlets layered with tomato, mozzarella and basil!

  • Author: LC Foods
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 4 1x
  • Category: Gluten Free


  • 1 large Eggplant
  • 12 Eggs
  • 1/2 cup LC-Gluten Free Breading and Crusting Mix
  • 1/2 tsp Garlic Powder
  • 1 1/2 tsp Red Pepper Flakes
  • 2 Tbsp Parmesan Cheese
  • Olive Oil
  • Salt
  • 12 Large Tomatoes
  • 8 oz Fresh Mozzarella
  • 1 bunch Fresh Basil
  • Balsamic Vinegar for drizzling


  1. Slice eggplant about 1/4″ thick
  2. Sprinkle salt on each side
  3. Place in colander for 15-30 minutes to reduce bitterness
  4. Rinse with cold water to wash away excess salt
  5. Pat dry with paper towels
  6. Preheat the broiler
  7. Oil a baking sheet

Set up 2 bowls:

  1. One with 1-2 eggs, beaten
  2. One with LC-Gluten Free Breading and Crusting Mix, spices and Parmesan Cheese, mix together with a fork.

Prepare Eggplant Cutlets:

  1. Dip eggplant slices in egg, then coat in the breading mixture
  2. Place on oiled baking sheet and drizzle with more oil
  3. Place on top rack of oven under the broiler
  4. Broil 3-5 minutes per side, watching to make sure they don’t burn
  5. Once broiled, place on paper towels or paper plates to cool

Assemble Eggplant Stackers:

  1. Slice tomato thick
  2. Slice fresh mozzarella thick
  3. Layer eggplant cutlets with thick sliced tomato, thick sliced fresh mozzarella, a few basil leaves and top with another eggplant cutlet
  4. Drizzle with olive oil and balsamic vinegar


  • Serving Size: 1 Stacker
  • Carbohydrates: 4

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