Hello and Happy Wednesday!
I’ve always been all about eating healthy but as of late I’ve been very into making sure what I eat is good for you. This stack recipe has officially been put into rotation. I'm obsessed! It’s a perfect week night meal because it’s so easy! It’s from the cookbook “Skinny Taste Fast and Slow” by Gina Homoloka. I love her Skinny Taste recipes! Here is how to make my latest favorite:
Baked Eggplant Parmesan Stacks
what you need:
(I cut the recipe in half which made three stacks)
1/4 tsp salt
1/2 cup skim ricotta cheese
1/4 cup mozzarella
1/4 cup freshly grated Pecorino Romano cheese
1 1/2 tbsp finely chopped fresh basil
3/4 cup marinara
15 spinach leaves
what you do:
preheat oven to 450 degrees
Cut the ends off of the eggplant and cut into slices about 1/2 inch thick.
Place slices on prepared baking sheet and spray each side with olive oil and season with salt and pepper. Bake on each side about 8 minutes.
Meanwhile in a bowl combine your cheeses and basil.
Make your stacks by putting a little bit of marinara onto each slice of eggplant about 1 tbsp. Then top with cheese mixture, again, about 1 tbsp and two spinach leaves. Repeat the process until you are about three high.
Pop in oven for about 8 minutes. Enjoy!
What I love about this recipe is not only it’s deliciousness but like I said, you can make it for a weeknight but also for a fancy appetizer. Two stacks are about 340 calories which is pretty amazing.
Have a great day! I hope there is a glass of wine at the end of it!