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Atkins Eggplant Stacks
6.5g
Net Carbs
Prep Time: 70 Minutes
Style: American
Cook Time: 10 Minutes
Phase: Phase 1

10.9g

Protein

33.7g

Fat

8.9g

Fiber

395

Calories

calculator How to Calculate Atkins Net Carbs

INGREDIENTS

  • 0.5 tsp Black Pepper
  • 1 medium whole (2-3/5" dia) Red Tomatoes
  • 4 slice (1 oz) Whole Milk Mozzarella Cheese
  • 6.5 tbsp Extra Virgin Olive Oil
  • 3 tbsp Red Wine Vinegar
  • 0.5 tsp Garlic
  • 1 tsp leaves Oregano
  • 1 tsp Salt
  • 1 peeled (yield from 1-1/4 lb) Eggplant
  • 16 tbsps Basil
  • 0.25 cup Parmesan Cheese (Grated)
  • 0.25 cup Dried Pine Nuts
  • 0.33 tbsp Balsamic Vinegar

DIRECTIONS

  1. Combine 1 1/2 tablespoons olive oil, red wine vinegar, minced glove of 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.  Optional:  brush eggplant with olive oil and grill for 2-3 minutes per side; allow to cool and set aside.
  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 (1/8 tsp) 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.

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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