Eggplant Stacks

Here's a little recipe that I whipped up last night.  It's super simple and super yummy!!

Eggplant Stacks

1 Medium to Large Eggplant
1 Small Container of Ricotta Cheese
1 Egg
1 Small Jar of Marinara Sauce
1 cup of Shredded Italian Cheeses
Salt
Pepper
Parsley
Olive Oil
Bread Crumbs

Preheat oven to 375.  Slice the Eggplant into thick sliced rounds, and saute each round in a tiny bit of olive oil on a medium-high heat (You could oven roast the eggplant slices if you prefer), so that each side is lightly browned.

In a separate bowl, mix the ricotta cheese and 1 egg.  Add a little parsley, salt, and pepper (If you have Parmesan cheese, this would be yummy, too!).

On a baking dish lined with parchment or foil, place one cooked eggplant round and sprinkle with salt and pepper.  Then, top with a dollop of the ricotta mixture, a little marinara sauce, and some shredded cheese.  Repeat this process until you have 3 layers.  Sprinkle a bit of bread crumbs on top.

Bake all eggplant stacks at 375 for 30-45 minutes (Or less if your oven cooks faster than mine =-).).

Serve with a side salad.

YUM!!

I didn't have any jarred marinara sauce, so I made my own with a can of Italian tomatoes, some fresh basil, a garlic clove, and some red wine.  This dinner was very easy and tasty!  It made 5 eggplant stacks for me, so I've stuck some in the freezer, hoping they will be good options for my lunches during the week.

Let me know if you try it!