Rainbow Eggplant Stacks

For as fancy as these look, they couldn’t be any easier. One of those recipes which rely solely on the simplicity of the ingredients themselves. 


– 1 medium eggplant, sliced 1/2' thick – 1 tbsp of potato starch (or corn starch) – 1 tbsp of nutritional yeast (optional-if you don't have it, leave it out) – 1 tbsp of dried oregano – 1/4-1/2 tsp of sea salt – 1 tbsp of neutral oil (avocado, canola, grape seed) – 1 bunch of swiss chard (or spinach, kale, or collard greens), chopped – 1 large portobello mushroom (or as seen here, 1/2 lb chanterelle mushrooms), sliced 1/4' thick – 1 ripe tomato, sliced – freshly ground black pepper (to taste) – drizzle of balsamic vinegar (optional)

Preheat oven to 450 degrees. Coat large metal baking tray with 1 Tbsp of oil. Take eggplant slices and place on baking sheet. Use your hands to gently coat them in oil. Sprinkle with potato starch, nutritional yeast (if using), 1/4 tsp sea salt, and black pepper and toss to coat well. Spread into an even layer and place in oven. Bake for 10 minutes, flip them over when browning on bottom and bake for another 5-10 minutes.

While baking the eggplant, slice the mushroom(s) and sear in a pan until browning and crispy on both sides, flipping as needed. No oil needed, the juices from the mushrooms will prevent sticking. Transfer to a small bowl.

In the same pan wilt the greens. Simply place chopped greens in pan, cover, and let cook on medium heat for 2 minutes (4-5 minutes for kale or collard greens) until bright green and wilted. Add water by the spoonful if needed, to prevent sticking or burning. Sprinkle lightly with sea salt and set aside.

When eggplant is crisp outside and soft inside, remove from oven and begin making your stacks. On a plate, stack eggplant, a mound of greens, a slice of mushroom, a slice of tomato, and sprinkle of sea salt. Top with another eggplant round and drizzle with balsamic vinegar.