on Oct 18, 2016, Updated Sep 12, 2023 13 Comments My friend Gina’s new cookbook, SkinnyTaste Fast and Slow just released a few days ago and when I received it I had the hardest time deciding just what to make first from it. It is packed full of gorgeous recipes that are written for busy families as they fit into one of two categories – they are fast (ready in less than 30 minutes) or they are slow (made entirely in the slow cooker). As I was pouring over every page of the book, I came upon this recipe for Baked Eggplant Parmesan Stacks that immediately caught my eye! You may remember that the eggplant in my garden has been going gangbusters and I’ve been making something delicious with eggplant at least a couple of times a week since late summer! We’ve loved having eggplant parmesan, eggplant lasagna, and roasted eggplant to name just a few of our favorites. So, it was a Godsend to find this recipe in Gina’s beautiful book! To make this delicious dish, you begin with fresh eggplant that you slice into 1/2-inch thick slices. Then, spritz (or brush) both sides with olive oil and sprinkle with salt and pepper and arrange on a baking sheet. These slices are then baked for about 8 minutes per side. While the slices are baking, go ahead and stir together the ricotta, mozzarella, Parmesan, and basil and set aside. To make the stacks, you leave 8 of the largest slices on the baking sheet, top with a tablespoon of marinara sauce, a tablespoon of the cheese mixture and two spinach leaves. For the next layer, add another eggplant slice, more marinara, cheese mixture and spinach leaves. Top with the final eggplant slice, more marinara, and cheese mixture. Then, bake until the cheese is melted, about 8 minutes. Here’s the Baked Eggplant Parmesan Stacks recipe. It makes a mighty delicious meatless main dish you are sure to love! Enjoy!Robyn xo
