Eggplant Stacks

1/2 Medium size Eggplant, sliced 1 inch thick (eight pieces)
2 cups sliced crimini mushrooms
4-5 cups baby spinach (half a bag)
1 16 oz container light ricotta cheese
1 oz. parmesean
4 ounces part skim mozzarella
2 cups Classico Cabernet Marinara Sauce
2 tsp Onion Powder
Clove Garlic, chopped
Basil, Thyme, Oregano, Red Pepper flakes to taste
Salt and Pepper to taste
Worchestire or vinegar
Cooking spray or olive oil in spritzer

1. Preheat oven to 400.
2. Place 8 eggplant slices on cutting board, salt and allow to sweat for 10-20 minutes. Wipe off moisture and salt. Place on Cookie sheet and bake 15 minutes or until golden brown. You want them soft, but not mushy.
3. Saute garlic, mushrooms and spinach in a few dashes of worchester - set aside
4. Combine ricotta, onion powder, herbs, salt and peppers - add more herbs than you think you'll need because the low fat ricotta does not have as much flavor as the full fat - set aside
5. Create Eggplant stacks by placing four slices in a baking dish, add a layer of ricotta mixture, a layer of spinach mixture, top with eggplant slice.
6. Pour 1/2 cup sauce on each stack and 1/4 of the mozzarella cheese.
7. Bake until cheese is bubbly - about 10 minutes.

Serve with a big salad! I usually give the carb lovers a side of whole wheat pasta and/or bread.

Makes four stacks.





Number of Servings: 4

Recipe submitted by SparkPeople user TAMALIE_.