Eggplant Parm Stacks with Caesar Salad
Eggplant Parm Stacks with Caesar Salad
Servings
4
Ingredients
For the Eggplant
- 2 large eggplants
- 1-2 tbsp olive oil
- Salt and pepper to taste
- 1 jar of your favorite marinara sauce
- ½ cup mozzarella cheese (shredded or fresh)
For the Salad Dressing
- Half of a ripe avocado
- 2 garlic cloves, minced
- 2 teaspoons worcestershire sauce
- 2 teaspoons smooth dijon mustard
- Juice of 1 lemon
- ¼-⅓ cup olive oil
- Salt and freshly ground black pepper
For the Salad
- 3 cups of romaine, chopped
- ⅓ cup shredded parmesan cheese
- Half an avocado, diced
Instructions
Preheat the oven to 425 degrees and line 2 sheet trays with parchment paper. Roughly peel the eggplant then thinly slice it into ¼ inch thick rounds. Place the rounds on the parchment paper and season both sides with olive oil, salt, and pepper. Bake for about 20 minutes then flip. Bake the second side for about an additional 20 minutes, or until both sides are lightly brown and tender.
For the Dressing:
Add all the ingredients to a food processor and blend until smooth. Add more olive oil if the mix is too thick. Taste for seasonings.
To Assemble:
Layer an eggplant slice with sauce, a little cheese and repeat. Heat in the microwave to melt the cheese.
On the side, mix together the salad ingredients and dress it with enough dressing to coat. Enjoy!
Shopping List
Produce
- 2 large eggplants (can substitute with zucchini)
- 3 cups of romaine
- 1 ripe avocado
- 2 cloves of garlic
- 1 lemon
Canned/Jarred
- 1 15 oz jar of your favorite marinara sauce
- Worcestershire sauce (this gives it the quintessential "caesar" dressing taste)
- Dijon mustard (smooth)
Dairy
- ½ cup mozzarella cheese, shredded or fresh (omit for dairy free)
- ⅓ cup shredded parmesan cheese (can sub. with chopped walnuts for salad texture, or omit for dairy free)
Pantry Items
- Olive oil
- Salt and pepper
Equipment Needed
- Two sheet trays lined with parchment paper
- Salad bowl
- Knife and cutting board
- Food processor
