
Eggplant Stacks with Tomatoes & Mozzarella (Low Carb, Gluten-Free) (Gluten-Free Recipe Analysis)
These crispy and juicy tomato mozzarella eggplant stacks are low carb and gluten-free. Delicious and colorful, yet so easy to make!
Full recipe at www.wholesomeyum.com
Serving
Compliance
Based on the Gluten-Free way of eating preset. View more Gluten-Free recipes.
Ingredients
1 large Eggplant ((cut into 1/2 thick slices))
1 eggplant, peeled (yield from 1-1/4 lb) (458g) Eggplant, Raw
3 tbsp Coconut flour
3 tbsp (24g) Coconut Flour
Ingredients
ORGANIC COCONUT (CONTAINS COCONUT).
May not be a complete representation of the selected category.
6 tbsp Grated parmesan cheese
6 tbsp (30g) Cheese, Parmesan, Shredded
1/4 tsp Garlic powder
0.25 tsp (0.78g) Spices, Garlic Powder
2 large Egg
2 large (100g) Egg, Whole, Raw, Fresh
1 lb Grape tomatoes (*)
1 lb (454g) Tomatoes, Red, Ripe, Raw, Year Round Average
1 tbsp Balsamic vinegar
1 tbsp (16g) Vinegar, Balsamic
1 tbsp Olive oil
1 tbsp (14g) Oil, Olive, Salad Or Cooking
6 oz Fresh mozzarella cheese
6 oz (170g) Cheese, Mozzarella, Whole Milk
2 tbsp Fresh basil ((chopped or cut into ribbons))
2 tbsp (5.3g) Basil, Fresh