Balsamic Eggplant Caprese Stacks

Monday, May 06, 2013

From our skinny table to yours...

Can you go wrong with mozzarella cheese, balsamic glaze, basil and garlic?  This is one of our favorite combo's and we thought we would turn a healthy and delicious vegetarian lunch out of this one!  Here is our take on Meatless Monday with our Vegetarian Balsamic Eggplant Caprese Stacks!


We start off by coating thinly sliced eggplant in an egg white wash.  We then coat the eggplant in panko, which gives this meal the crunch you crave but allows us to bake this dish cutting a ton of unnecessary calories!  We stacked the eggplant slices caprese style with reduced fat mozzarella cheese, tomato slices, balsamic glaze, fresh basil leaves and topped them off with fresh garlic! 


We baked the stacks in the oven to melt the mozzarella and had ourselves the perfect meatless meal!  These are super quick and easy to make and very nutritious and delicious!  That's a winning combination :)  One entire cheesy and crunchy stack comes in at only 128 calories.  Can you beat that?


Hope you enjoy this light and fresh vegetarian meal!

Nutrition Facts Per Serving
Serves: 4
Serving size: 1 stack
Calories: 128
Fat: 2.2 grams
Carbs: 22.2 grams
Dietary fiber: 5.5 grams
Protein: 6.1 grams

Ingredients
1 medium sized eggplant peeled (12 thin slices)
2 garlic cloves minced
2/3 cup panko
2 medium sized tomatoes thinly sliced (8 thin slices)
1 handful fresh basil chopped
1 tsp garlic powder
4 tbsp reduced fat shredded mozzarella cheese
1 tbsp balsamic glaze
Non-stick spray

Let's get cooking!
1.  Preheat oven to 400 degrees
2.  Thinly slice eggplant (we take skin off).  Beat egg white with 1/2 cup water and dip eggplant slices into egg white wash.  Mix panko and garlic powder together.  Dip eggplant slices into panko/garlic mixture
3.  Bake eggplant slices for approx 16 minutes (or until crispy) - flipping halfway through
4.  Begin to stack ingredients.  First eggplant, then a dab of balsamic glaze, tomato slice, mozzarella cheese, basil, (repeat) eggplant, balsamic, tomato, mozzarella, basil, eggplant, balsamic, mozzarella, basil and garlic
5.  Continue and make 4 stacks.  Bake for ten minutes or until cheese is nice and bubbly

Serves 4!  Enjoy :)

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7 comments

  1. Yum! I don't like tomatoes but am guilty of ordering caprese salads any ways! I love the idea of incorporating eggplant!

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  2. Ok so THIS has to happen, asap. Looks and sounds amazing! Caprese salads are a favorite of mine, and it just so happens that I'm obsessed with eggplant. Cannot wait to try it :)

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    Replies
    1. Thanks! Would love to hear what you think if you try them Shannon :)

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  3. my mouth dropped open when i saw these! AMAZING! i love this take on caprese salad! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers!

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    Replies
    1. Thanks so much :) We love anything caprese!

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  4. Okay this may be a dumb question... but what's "balsamic glaze" as oppose to just regular balsamic vinegar?

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