Sunday, January 18, 2015

Eggplant Stacks


1 large unpeeled eggplant, cut into 1 inch slices
1 cup tomato sauce (pizza, marinara, whatever you like)
1 cup shredded or sliced light mozzarella cheese (can sub provolone or other cheese)...
toppings: fresh spinach, kale, mushrooms, tomato's, green pepper, etc.


Preheat oven to 350 degrees. Press each slice of eggplant with paper towels to remove a little of the excess moisture. Put on a baking sheet and drizzle with a tiny bit of olive oil.
Bake for 10 minutes or until crisp on one side. Turn each piece over, drizzle with a tiny bit of olive oil, and bake another 5-8 minutes.
Top each slice with a little tomato sauce, your toppings and cheese. Bake another 5-10 minutes until cheese is melted. Enjoy!

NOTES: I found that it worked best to layer the toppings on top of the sauce and underneath the cheese.

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