Julia’s Gluten Free Low Cal Eggplant Stacks
1 Large Eggplant sliced into rounds
1 1/2 Cup of Italian Style Gluten Free Bread Crumbs
2 Tablespoons of Olive Oil to Coat Eggplant
1 Cup of 1% Milk
2 Whole Heirloom Tomatos sliced in rounds
2 Hand Rolled Mozzarella Knots
Salt & Pepper to taste
Preheat oven to 350 on the Roast Setting. Slice Eggplant into quarter inch thick slices, dip in Milk and Gluten Free Italian Style Bread Crumbs and lay on an oiled pan. Roast in the oven for 10-15 minutes ( flip at the halfway point) Slice two tomatoes and 2 knots of Fresh Mozzarella into rounds; set aside.
Once the eggplant has roasted, lay tomato on top and pop back in the oven for another 5-8 minutes. Lay the mozzarella slices on top of the tomato and place in the oven for another 5 minutes ( watch this carefully as you want the cheese melted but not gooey)
Once everything is cooked layer one eggplant stack on top of another and lay a fresh leaf of basil on top and skewer and serve.