Grilled Eggplant Stack

Grilled Eggplant Stack is a delicious and visually stunning low carb Italian dish, featuring layers of smoky grilled eggplant, fresh basil, and creamy ricotta. This hearty meal is perfect for a light dinner, packed with flavor while keeping carbs in check.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh basil leaves - 10 leaves
• Ricotta cheese - 200g
• Parmesan cheese - 30g, grated
• Cherry tomatoes - 100g, halved
• Balsamic vinegar - 1 tablespoon

Steps

1. Preheat the grill or grill pan over medium heat.
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let sit for 10 minutes to draw out moisture.
3. Rinse the eggplant slices under cold water, then pat them dry with a paper towel.
4. Brush both sides of the eggplant slices with olive oil and season with black pepper.
5. Grill the eggplant slices for about 4-5 minutes on each side, or until they are tender and have nice grill marks.
6. In a small bowl, mix the ricotta cheese with half of the grated Parmesan and chopped basil leaves. Season with salt and pepper to taste.
7. To assemble, place one grilled eggplant slice on a plate, spread a layer of the ricotta mixture on top, sprinkle with cherry tomatoes, and add another eggplant slice. Repeat the layers until all ingredients are used, finishing with an eggplant slice on top.
8. Drizzle the assembled stack with balsamic vinegar and top with remaining Parmesan and fresh basil leaves. Serve warm.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 40 mg
• Total Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant and tomatoes, which may help reduce inflammation.
• Good source of protein and calcium from ricotta and Parmesan cheese.

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