Eggplant Stack Recipe
Inspired by Williams Sonoma Healthy Recipes
1 globe eggplant
EVOO (Extra Virgin Olive Oil)
1 small yellow onion (chopped)
1 tsp minced garlic
1 can diced tomatoes with liquid
1/4 cup fresh basil leaves (torn)
1/2 cup part-skim ricotta cheese
2 TBS grated Parmesan
2 TBS shredded mozzarella cheese
Cut off stem of eggplant and slice into 8 to 10 slices; lengthwise. Take the outermost slices and hold for later use. On a baking sheet, sprinkle eggplant slices with salt lightly and let sit for 1 hour to sweat. After 1 hour, brush with EVOO and bake at 400 degrees for about 15 minutes.
Meanwhile, finely chop reserved eggplant. In a large frying pan, heat EVOO and saute chopped eggplant and onion over medium heat until soft. Add garlic and saute for one minute more. Add tomatoes and half of the basil. Reduce heat to medium low and cook for about 10 minutes. Add a dash of salt and pepper.
In a small bowl, combine ricotta and Parmesan cheese with a grind of pepper.
In a shallow baking sheet, place a layer of eggplant, followed by the ricotta mixture, then spoon the sauted tomato mixture on top of that. Top with eggplant and more tomato mixture. Sprinkle with mozzarella. Top with aluminum foil and bake for 25 minutes more. Remove from oven and sprinkle with remaining basil.