Baked Eggplant Caprese Stacks

Baked Eggplant Caprese Stacks

Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings 8 stacks


  • 1 large eggplant, ends cut off, sliced into ¼-inch slices
  • 1 cup Paleo cheese, sliced into ¼-inch slices
  • 2 large tomatoes, sliced into ¼-inch slices
  • 2 eggs, beaten
  • 2 cups almond meal
  • ½ t garlic powder
  • ½ t dried basil
  • ½ t oregano
  • ½ t sea salt
  • 1 T balsamic vinegar
  • 2 T olive oil
  • 10-12 basil leaves


  • Make the Paleo cheese a day ahead of time and pour it into a small round bowl (about the size of a ¾-cup measuring cup) before refrigerating. Once solid, slice cheese into ¼-inch slices.
  • In a small bowl, beat egg. In a separate shallow bowl or plate, combine almond meal, garlic, dried basil, oregano and sea salt.
  • Preheat oven to 425ºF and line a baking sheet with parchment paper. Dredge each eggplant slice in egg, shake off excess egg, and then coat with almond meal mixture. Set onto baking sheet.
  • Place baking sheet on center rack in oven. Bake eggplant for 10-12 minutes. Carefully flip and bake an additional 10-12 minutes, until golden brown. Remove from oven and allow to cool 5 minutes.
  • Begin layering Caprese stacks on a serving plate, starting with baked eggplant on the bottom followed with sliced Paleo cheese, tomato, and 1 basil leaf. If your tomatoes are small, place two slices on each layer. Repeat once. Drizzle each Caprese stack with balsamic vinegar and olive oil.

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