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Baked Eggplant Stack with Tomato, Ricotta & Marina

Ingredients:

2 eggplants (½" rounds)

2-3 tomatoes (sliced)

1 cup ricotta + ¼ cup Parmesan

2 cups marinara

Olive oil, salt, pepper

Fresh herbs (garnish)

Instructions:

Roast eggplant: Brush with oil, salt. Bake at 400°F (200°C) for 20-25 mins, flipping once.

Mix cheeses: Combine ricotta, Parmesan, salt, and pepper.

Assemble: Layer marinara, eggplant, and tomato. Top with ricotta mix.

Optional bake: Warm stacks 5-7 mins.

Serve: Garnish with herbs.

Tip: Add lemon zest to ricotta for brightness

Get my eBook packed with simple, tasty recipes that fit your busy life🥙💕(link in bio)

#poachedegg #eggplant #bakedgoods #recipesoflemon8 #lemon8challenge

2025/4/16 Edited to

Eggplant, a versatile vegetable, is often praised for its rich flavor and nutritional benefits. This recipe features expert tips on achieving the perfect baked eggplant, ensuring that each layer retains its moisture and taste. To enhance the dish, consider using organic tomatoes for maximum freshness and flavor. Marinara sauce not only adds a delicious tang but also provides antioxidants that are beneficial for overall health. The blend of ricotta and Parmesan cheese contributes a creamy texture, making each bite satisfying. For a twist, experiment with various fresh herbs, such as basil or oregano, to complement the dish. Not only do these herbs enhance flavor, but they also offer numerous health benefits, like anti-inflammatory properties. This baked eggplant stack is not only a feast for the palate but also a nutritious meal option for anyone looking to indulge in plant-based cuisine. Enjoy this dish warm, and serve it alongside a fresh salad or whole-grain bread for a complete meal that is sure to impress your family and friends!

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