Cheryl's Eggplant and Zuchini Towers
"A fun way to eat your vegetables! A mini veggie lasagna in every bite!"
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
2 pieces each
- Serves:
- 4
ingredients
- 1 large eggplant
- 2 small zucchini
- 8 ounces fat-free ricotta cheese
- 1⁄4 cup parmesan cheese
- 1 bunch fresh basil
- 1 cup shredded 2% mozzarella cheese
- 12 ounces marinara sauce
- vegetables, spray
directions
- Preheat oven to 400 degrees.
- Slice eggplant into 1/2 inch slices and spray both sides, place on baking sheet.
- Thinly slice both zucchini with mandolin and place on separate baking sheet and spray with cooking spray.
- Place in oven for 8 minutes, turn eggplant and stir the zucchini.
- Mix the chopped basil with the parm and ricotta until smooth.
- Remove the eggplant and zucchini from the oven.
- Spread 1-2 Tablespoons of ricotta mixture on each slice of eggplant.
- Layer thin sliced zucchini on each slice, pat down into the ricotta to level.
- Spoon 1-2 Tablespoons Marinara onto each slice and top with a pinch of mozzarella cheese.
- 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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