vegetarian | gluten free | soy free | nut free | egg free

35 minutes or less

What You’ll Need:

1 large eggplant, skin semi peeled (think like zebra stripes) & sliced in rounds

olive oil

salt and pepper

Parchment paper

1/3 pound baby spinach, minced

1/2 pint mushrooms, any variety, minced

2 cloves garlic, minced

1 fresh tomato, thinly sliced

.25oz fresh basil, leaves chopped

15oz full fat ricotta cheese

Preheat oven to 350*

Arrange eggplant on one (or maybe two) baking dishes lined with parchment paper. Drizzle with olive

oil, salt and pepper. Roast for 20 minutes.

Meanwhile, sauté mushroom, garlic & spinach in a large frying pan with a drizzle of olive oil until aromatic. Remove from heat.

Once the roasted eggplant are looking delish, it’s time to start stacking.

Create an assembly line, beginning with one eggplant

round. Top with mushroom goodness, a big spoonful of ricotta, salt & pepper, a slice of tomato, fresh basil,

then cap with another slice of eggplant.

Depending on how thinly you sliced your eggplant, you should end up with 4-6 stacks.

Optional: Pop back into the oven for 10 minutes.

Serves 2.