Eggplant Stacks

 

 

Stack up the flavors of summer.
 

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What You'll Need:

1 eggplant, sliced in rounds
olive oil

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

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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 ;) 
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Serves 2-3, (2 stacks per person)