So I share a lot of healthy, low carb options on this blog. It’s because I am on a mission to get healthy. Yeah boy! Ha. It can be pretty hard mentally, and there are a lot of days where I have a good reason (in my own head) to cheat, but for the most part I’m on the right path. I have lost weight so far and plan to lose more. My end goal isn’t a weight though – my end goal is to keep feeling better. I have to tell you – I feel 100 times better than I did in November. I was tired, lazy, grumpy. Now I have energy, am excited to start a new day, and for the most part happy. Changing what I’m putting into my body and exercising has really helped me out of a rut.
So…that’s why I keep posting these kind of recipes. The main thing that keeps me on track with my eating is to have food around me and prepared that are on my diet. If there are temptations – I’m all over them. My resistance levels are shockingly low. Oh, and side note: diet isn’t DIET. It’s just what I’m eating. Like, sustenance. My diet that I am on keeps me full throughout the day and doesn’t weigh me down (no pun intended). It’s basically a low carb, low fat diet. That means a lot of low fat protein options that will keep me full for a long time.
Ok, personal rant aside – here’s an amazing recipe that you have to try. Low carb or not. I’ve made these Eggplant Stacks for myself and N for years…the first time I made these I am pretty sure I coated the eggplant in panko bread crumbs and baked in the oven and used goat cheese instead of feta…..but believe me – this recipe with plain roasted eggplant is amazing. If you like eggplant that is. I know it’s kind of a hit or miss ingredient for some people. N considers it one of his favorites…and I’m on that boat too (I’m such a follower).
And it’s easy. Which – also seems to be a notorious trend in all of my recipes. Which is something I am a little surprised to see – just how lazy I am sometimes! It seems I always find an easy way to do something! Ha…that’s not a bad thing I hope!
Preheat oven to 400 degrees. Slice the eggplant into thick ¾” – 1” slices. Lay them on a foil lined baking sheet (spray first with cooking spray) and then brush them with olive oil. I probably used a 1/3 c. of olive oil for the 2 eggplants. You could definitely use less oil if you want. Sprinkle a ½ t. of salt evenly on the eggplant slices. You don’t need that much salt for this eggplant b/c this recipe uses feta cheese which is salty on its own. If using a less salty cheese you may want to use more salt at this step.
The eggplant will need to bake 15 minutes until soft and cooked through.
And now…..layer those bad boys up. All you have to do is slice some tomatoes and feta into ¼” slices – pick the basil leaves – and put 1 eggplant round on the bottom, then tomato slice, then feta, then basil leaves, then another eggplant….and you’re good to go!
20 basil leaves
8 ounces feta
¼ t. salt
1/3 c. extra virgin olive oil
Preheat oven to 400 degrees. Slice the eggplant into thick ¾” – 1” slices. Lay them on a foil lined baking sheet (spray first with cooking spray).
Brush the eggplant slices with olive oil. Sprinkle a ½ t. of salt evenly on the eggplant slices. Bake the eggplant for 15 minutes until soft and cooked through. Slice the tomatoes and feta into ¼” slices.
Assemble stacks: put 1 eggplant round on the bottom, then tomato slice, then feta, then basil leaves, then another eggplant…repeat for the remaining 9. Enjoy!