Eggplant Stacks

Eggplant Stacks

Eggplant Stacks

Anthony Valentine, Kidney-Friendly Chef
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This one's for the eggplant parm lovers. Enjoy an easy-to-make Kidney-Friendly Eggplant Stacks, boasting great texture and taste. Layers of roasted eggplant and a savory tomato sauce create a delicious, low-potassium dish. Perfect for a healthy meal, it's a delightful choice for those managing kidney health, without compromising on flavor.
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Low Sodium
Total Time: 1 hour
Servings: 5 servings
Serving Size:1 stack

Nutrition

Calories:153 kcal
Carbs:27 g
Sodium:259 mg
Potassium:412 mg
Phosphorus:40 mg
Protein:6 g
Fiber:5 g

Equipment

  • 1 Cutting Board
  • 1 Chopping knife
  • 1 Unbleached parchment paper
  • 1 Sheet pan
  • 2 Mixing bowls

Ingredients 

  • 1 Eggplant
  • 1 cup Marinara sauce Nutrition based on Rao's Homemade Marinara Sauce
  • 1 cup Spinach
  • 1 cup Italian breadcrumbs Nutrition based on 365 by Whole Foods Market, Italian Style Bread Crumbs
  • 1 cup Plant-based milk
  • 2 tbsp Parsley For garnish

Instructions

  • Preheat the oven to 450℉. Cut eggplant into ¼" rounds or the "Rondelle Cut."
  • Add plant-based milk and breadcrumbs to two separate mixing bowls. Submerge eggplant rounds in the plant-based milk and press each side into the breadcrumbs. Place breaded eggplant rounds onto a parchment-lined sheet pan. Bread remaining eggplant rounds and put them all onto the sheet pan.
  • Roast at 450℉ for 30 minutes, flipping each round over halfway through.
  • Add a dollop of marinara sauce and a few pieces of spinach to all eggplant rounds. Stack rounds to create five stacks. Cover with marinara sauce and bake at 450℉ for 10 minutes. Garnish with minced parsley.
    Assembling Eggplant Stacks with Marinara and Spinach

Full Nutrition

Nutrition Facts
Eggplant Stacks
Amount Per Serving (1 stack)
Calories 153 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0.4g3%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Sodium 259mg11%
Potassium 412mg12%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 4g4%
Protein 6g12%
Vitamin A 718IU14%
Vitamin B1 0.04mg3%
Vitamin B2 0.05mg3%
Vitamin B3 1mg5%
Vitamin B5 0.3mg3%
Vitamin B6 0.1mg5%
Vitamin C 6mg7%
Vitamin E 0.4mg3%
Vitamin K 58µg55%
Calcium 104mg10%
Copper 0.1mg5%
Folate 34µg9%
Iron 1mg6%
Manganese 0.3mg15%
Magnesium 18mg5%
Phosphorus 40mg4%
Selenium 0.3µg0%
Zinc 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Anthony Valentine, Kidney-Friendly Chef (122)

Founder & Director Anthony Valentine graduated from the University of New Hampshire with a degree in Culinary Arts & Nutrition in 2013. He was later diagnosed with IGA Nephropathy (IGAN) in April 2017. On January 31st, 2019, he received a new kidney from his mother. Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

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