These crispy, layered eggplant stacks are a fun and satisfying way to enjoy vegetables. Filled with juicy tomato, melty cheese, and savory turkey, then coated in a crunchy crust, they’re perfect as a light main dish or hearty side. You can make them in the air fryer for extra crispiness or bake them in the oven.
Ingredients
2 medium eggplants
Salt, to taste
Olive oil (spray or drizzle)
1 tomato, sliced
Mozzarella cheese (sliced)
Turkey breast slices
2 eggs, beaten
Breadcrumbs, Corn grits, or Cornflakes, crushed
Grated Parmesan cheese
Instructions
1- Slice the eggplants into medium-thick rounds. Sprinkle with salt and let them rest for about 15–20 minutes to release excess moisture. Pat dry with paper towels.
2- Heat a lightly oiled skillet over medium heat and cook the eggplant slices for a couple of minutes on each side, just until slightly tender. Remove and set aside.
3- Assemble the layers: one slice of eggplant, a slice of tomato, a slice of cheese, another slice of eggplant, a slice of turkey breast, and finish with a final slice of eggplant.
4- Dip each stack into the beaten eggs, making sure it is well coated.
5- In a shallow bowl, mix the breadcrumbs, corn grits or crushed cornflakes with grated Parmesan. Coat each eggplant stack evenly in the mixture, pressing gently so it adheres.
6- Lightly spray or drizzle the coated stacks with olive oil.
7- Cook in the air fryer at 375°F (190°C) for 12 minutes, flipping during the last 4 minutes to crisp both sides evenly.
Alternatively, bake in a preheated oven at 400°F (200°C) for about 15 minutes, or until golden and crispy.
Nutrition facts per serving (2 eggplant stacks, approximately 300 g, 10.6 oz):
Calories 360 kcal, Fat 17.2 g, Saturated Fat 6.2 g, Carbohydrates 28.6 g, Dietary Fiber 7.8 g, Sugars 9.3 g, Protein 25.0 g, Sodium 741 mg, Calcium 330 mg, Iron 2.8 mg, Potassium 1,055 mg, Vitamin C 14.5 mg.