Low Carb Gluten Free Eggplant Stackers

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


  • 1 Large Eggplant
  • 1 – 2 Eggs
  • 1/2 cup LC Breading and Crusting Mix
  • 1/2 tsp Garlic Powder
  • 1 1/2 tsp Red Pepper Flakes
  • 2 Tbsp Parmesan Cheese
  • Olive Oil
  • Salt
  • 1 – 2 Large Tomatoes
  • 8 oz Fresh Mozzarella
  • 1 Bunch Fresh Basil
  • Balsamic Vinegar for drizlling


  1. Slice eggplant about 1/4 inch thick
  2. Sprinkle salt on each side
  3. Place in colander for 15 – 30 minutes (this step helps 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
  8. Set up two bowls: one with the eggs, beaten and one with LC Breading and Crusting Mix, spices, Parmesan cheese mixed together
  9. Prepare Eggplant Cutlets: dip eggplant slices in egg then breading mixture, covering both sides
  10. Place eggplant on oiled baking sheet, drizzle extra olive oil over the top
  11. Place on top rack of oven under the broiler
  12. Broil 3-5 minutes per side, watching to make sure they don’t burn
  13. Once broiled, place on paper towels or paper plates to cool
  14. Assemble Eggplant Stackers: Slice tomato thick, slice mozzarella thick, layer eggplant cutlets with tomato, mozzarella, a few basil leaves and another eggplant cutlet on top
  15. Drizzle with balsamic vinegar and olive oil
  16. Enjoy!

4g net carbs per Eggplant Stacker

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