Eggplant Tomato Stacks is a lovely low-carb dinner or lunch!
Carbs per serving:
2 long eggplants
3 medium tomatoes
12 slices mozzarella cheese
fresh basil (optional)
Wash and dry vegetables and herbs. Cut eggplants into thick slices, season with salt and let rest for about half an hour so that the eggplants can emit the bitter water.
Cut tomatoes in slices that in size resemble the eggplant slices. Cut goat cheese in round slices with the help of a cookie cutter.
Place a pan on stove and heat to medium. Add a teaspoon of olive oil. Pat-dry eggplant slices with paper towels to remove bitter water. Then, place eggplant slices into the heated pan and fry on medium for about 5 minutes on both sides, until the eggplants soften and turn lightly brown. Remove from pan and set aside. Continue frying eggplant until all slices are used.
Preheat oven to 160°C. Place baking paper on a baking tray.
Assemble your eggplant stacks. Place a fried eggplant slice on baking tray. Top with a tomato slice. Then put on another eggplant slice and top with a cheese slice. Add on top a tomato slice, an eggplant slice and finish with a cheese slice. You can assemble the stacks any way you want, just make sure to start with an eggplant slice, that will help to better keep the stack form. Repeat until you've used up your ingredients.
Place baking tray with eggplant stacks in your preheated oven and bake 10-15 minutes at 160° or until the cheese melts slightly and turn golden-brown on the edges.
Remove baking tray from oven and carefully place eggplant stacks on plates. Garnish with fresh basil and serve.