“A fun way to eat your vegetables! A mini veggie lasagna in every bite!”
READY IN:
40mins
SERVES:
4
YIELD:
2 pieces each
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Slice eggplant into 1/2 inch slices and spray both sides, place on baking sheet.
  3. Thinly slice both zucchini with mandolin and place on separate baking sheet and spray with cooking spray.
  4. Place in oven for 8 minutes, turn eggplant and stir the zucchini.
  5. Mix the chopped basil with the parm and ricotta until smooth.
  6. Remove the eggplant and zucchini from the oven.
  7. Spread 1-2 Tablespoons of ricotta mixture on each slice of eggplant.
  8. Layer thin sliced zucchini on each slice, pat down into the ricotta to level.
  9. Spoon 1-2 Tablespoons Marinara onto each slice and top with a pinch of mozzarella cheese.
  10. Carefully stack the eggplant slices two to three layers high, sprinkle a bit of cheese on the top and bake again at 350 for 20 minutes until cheese on top is slightly bubbly.

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