Eggplant Caprese Stacks 2.jpg

Crispy Baked Eggplant Caprese Stackers

There are many Italian things that can be re-created in a healthier way without sacrificing taste.

5 from 1 vote
Eggplant Caprese Stacks 2.jpg
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Crispy Baked Eggplant Caprese Stackers

Prep Time20 mins
Cook Time20 mins
Resting Time30 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Servings: 8 Stackers
Calories: 359kcal
Author: AndreAnna McLean


  • 1 large eggplant peeled and sliced into thin rounds (a mandoline works well for this
  • 1 teaspoon kosher salt plus more for sprinkling
  • 1 cup blanched almond meal/flour
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon dried Italian seasoning
  • 1 cup tapioca starch or arrowroot starch
  • 3 large eggs beaten
  • 2-3 large tomatoes sliced into rounds
  • 16 ounces fresh mozzarella cheese sliced into rounds
  • 12-15 large fresh basil leaves
  • Paleo Marinara Sauce for serving


  • Preheat the oven to 375ºF.
  • Line a baking sheet with a layer of paper towels. Lay some eggplant slices on top. Sprinkle with salt, then place another layer of paper towel on top, then another layer of eggplant, salt, paper towel, and so on until you’ve used up all of the eggplant. Place another baking sheet on top and then something heavy (such as a bowl of water or some cans). Let sit for at least 30 minutes. Remove the eggplant slices, rinse off the extra salt, and dry with fresh paper towels. (This process is called “sweating” the eggplant. It’s a simple technique used to draw the moisture out of the eggplant to avoid the all-too-common slimy texture that eggplant is known for.)
  • Make the breading mixture by combining the almond meal/flour, Parmesan cheese, 1 teaspoon salt, garlic powder, onion powder, and Italian seasoning in a bowl. Transfer to a large plate. Line a baking sheet with parchment paper.
  • Make a station with the tapioca or arrowroot starch, beaten eggs, and breading mixture lined up from left to right. Dip the eggplant slices in the starch, then the eggs, then the breading. Place on the lined baking sheet.
  • Bake for 20 minutes, flipping the slices halfway through, until browned on each side. To assemble the stacks, top an eggplant slice with a slice of tomato, then mozzarella cheese, then a basil leaf, and lastly with another eggplant slice. Drizzle with fresh marinara sauce and serve. (Can be served hot or cold.)


Nutrition Facts
Crispy Baked Eggplant Caprese Stackers
Amount Per Serving
Calories 359 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g40%
Cholesterol 107mg36%
Sodium 692mg29%
Potassium 282mg8%
Carbohydrates 23g8%
Fiber 4g16%
Sugar 4g4%
Protein 19g38%
Vitamin A 795IU16%
Vitamin C 5.6mg7%
Calcium 363mg36%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: AndreAnna McLean Caprese Eggplant Gluten-Free Magazine Mozzarella Cheese Tomatoes
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