Serves 4 olive oil spray 2 lg. eggplants 1/2 t kosher salt ground pepper 1 c part-skim ricotta 3/4 c shredded part-skim mozzarella 1/2 c freshly grated pecorino cheese 3 T finely chopped fresh basil 1 1/2 c marinara sauce 32 (or more) baby spinach leaves Preheat oven to 450. Spray 2 baking sheets with oil. Slice each eggplant crosswise into 12 1/2 inch thick rounds (to get approx 24 rounds total.) Arrange eggplant onto baking sheets. Lightly spritz both sides with olive oil and season with s & p. Bake until golden brown on both sides (8-10 mins approx) on each side. Transfer all but the 8 biggest pieces onto a plate. Meanwhile, combine ricotta, mozzarella, pecorino and basil. Make stacks by ladling 1 T marinara onto each of the eggplant slices. Top with 1 T cheese mixture and spinach leaves. Repeat layers. Bake until cheese is melted 8-10 mins.
Ingredients: 2 cups fresh mozzarella cheese in water, pearls or cubed, drained 2 cups fresh pomegranate seeds 1/2 teaspoon sliced serrano chiles 1/4 cup extra virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoons fresh lime juice Kosher salt and crushed black pepper 1/2 cup chopped or torn fresh mint leaves, for serving Preparation In a large bowl, combine mozzarella and pomegranate seeds. Add chiles, oil, vinegar, lime juice and stir. Season with salt and pepper to taste. Stir well again. Garnish with mint just before serving. Serve chilled or at room temperature.