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Eggplant Stacks

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Servings: 4
Prep Time: 10 minutes
Marinate Time: 60 minutes
Cook Time: 10 minutes
Cool Time:
Total Time:
Nutritional Information Per Serving:
Net Carbs:
Fiber:
Protein:
Fat:
Calories:
6.5 grams
8.9 grams
10.9 grams
33.7 grams
395.2
4 Stars
Ingredients:
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Directions:
  1. Combine 1 1/2 tablespoons olive oil, red wine vinegar, garlic, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl.  Add eggplant, toss well, and let stand 1 hour; turning eggplant occasionally.
  2. In a food processor pulse the basil, Parmesan, 1/2 tablespoon olive oil and pine nuts until a smooth paste forms. Transfer to bowl and cover entire surface with plastic wrap. 
  3. Combine 1/4 cup oil (4 Tbsp), balsamic vinegar, 1/2 teaspoon salt and a pinch of black pepper in a pie plate; add sliced tomato and turn to coat.
  4. To assemble stack: Arrange 4 eggplant slices, spread 1/2 tablespoon pesto over the top.  Top with 1 tomato slice then with 1 mozzarella slice.  Add another layer of eggplant, pesto, tomato and cheese. Drizzle any extra tomato juices around each stack.
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Disclaimer: Nothing contained on this Site is intended to provide health care advice. Should you have any health care-related questions, please call or see your physician or other health care provider. Consult your physician or health care provider before beginning the Atkins Diet as you would any other weight loss or weight maintenance program. The weight loss phases of the Atkins Diet should not be used by persons on dialysis or by pregnant or nursing women.