Keto Eggplant Cheddar Stacks Recipe

About this recipe

A delicious and satisfying keto-friendly dinner featuring layers of roasted eggplant, melted cheddar cheese, and a rich tomato sauce. Perfect for those seeking a low-carb, vegetarian meal solution.

Ingredients

• - CHATCHAWAN Fresh Thai Round Eggplant
• - Cathedral City Mature Cheddar Cheese
• 450G Natoora Echalion Shallots
• - Tata Salt
• 30G & 80 Ml Ladolea Set Of 2 Greek Fleur De Sel Sea Salt & Extra Virgin Olive Oil, 30G & 80Ml

Instructions

1. 1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 2. Slice 1 medium eggplant into 3/8-inch thick rounds and sprinkle both sides with 1 tsp salt. Let sit for 10 minutes, then pat dry with paper towels to remove excess moisture.
3. 3. Brush both sides of the eggplant slices with 6 tbsp olive oil and arrange them on the prepared baking sheet. Roast in the oven for 20 minutes, flipping halfway through, until golden and tender.
4. 4. While the eggplant is roasting, finely dice 1/4 cup shallot and sauté in 1 tbsp olive oil over medium heat until softened, about 3 minutes. Remove from heat.
5. 5. Once the eggplant is roasted, layer the slices on a baking dish. Start with a slice of eggplant, top with the sautéed shallots, and place thin slices of cheddar cheese on top. Repeat layers until all ingredients are used, finishing with cheese slices on top.
6. 6. Return the layered stacks to the oven and bake for 10 minutes, or until the cheese is melted and bubbly.
7. 7. Serve the eggplant cheddar stacks warm.