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









calculator How are Net Carbs Calculated?


  • 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


  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 Net Carbs

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fibre and sugar alcohols (also known as polyols) from the total grams of carbohydrates in whole foods. This reflects the idea that fibre and sugar alcohols minimally impacts blood sugar levels at the doses present in the products.