Hello and Happy Wednesday!

I’ve always been all about eating healthy but as of late I’ve been very into making sure what I eat is good for you. This stack recipe has officially been put into rotation. I'm obsessed! It’s a perfect week night meal because it’s so easy! It’s from the cookbook “Skinny Taste Fast and Slow” by Gina Homoloka. I love her Skinny Taste recipes! Here is how to make my latest favorite:

Baked Eggplant Parmesan Stacks

what you need:

(I cut the recipe in half which made three stacks)

1 eggplant

1/4 tsp salt

1/2 cup skim ricotta cheese

1/4 cup mozzarella

1/4 cup freshly grated Pecorino Romano cheese

1 1/2 tbsp finely chopped fresh basil

3/4 cup marinara

15 spinach leaves

what you do:

preheat oven to 450 degrees

Cut the ends off of the eggplant and cut into slices about 1/2 inch thick.

Place slices on prepared baking sheet and spray each side with olive oil and season with salt and pepper. Bake on each side about 8 minutes.

Meanwhile in a bowl combine your cheeses and basil.

Make your stacks by putting a little bit of marinara onto each slice of eggplant about 1 tbsp. Then top with cheese mixture, again, about 1 tbsp and two spinach leaves. Repeat the process until you are about three high.

Pop in oven for about 8 minutes. Enjoy!

What I love about this recipe is not only it’s deliciousness but like I said, you can make it for a weeknight but also for a fancy appetizer. Two stacks are about 340 calories which is pretty amazing.

Have a great day! I hope there is a glass of wine at the end of it!