Stack up the flavors of summer.
What You'll Need:
1 eggplant, sliced in rounds
large handful fresh spinach, minced
1 pint mushrooms, any variety, minced
2 cloves garlic, minced
1 fresh tomato, thinly sliced
handful fresh basil, chopped
1-2 c ricotta cheese
salt and pepper
Preheat oven to 350*, OR fire up the grill!
Arrange eggplant on one (or maybe two) baking dishes. Drizzle with olive oil, salt and pepper. Roast for 20-30 minutes. Or, grill for 3-5 minutes on each side.
Meanwhile, chop mushrooms, spinach & garlic. Sautee with a drizzle of olive oil until aromatic. Remove from heat.
Once the roasted/grilled eggplant are looking delish, it's time to start stacking.
Begin with one eggplant round, top with mushroom goodness, a big spoonful of ricotta, S&P. Top with a slice of tomato, fresh basil, and cap with another piece of eggplant.
Depending on how thin you sliced your eggplant, you should end up with 4-6 stacks.
You'll thank us for this one later ;)
Serves 2-3, (2 stacks per person)