White Wine Sangria

Classic Sangria
1 750 ml bottle of dry white wine (we used the Chilean Sauvignon Blanc that we served last night)
1/2 cup fresh orange juice
1/2 lemon, thinly sliced
1/2 large navel orange, thinly sliced
1/2 cup sugar
1/2 cup water
1/2 cup brandy
1/2 cup Cointreau or other orange flavored liqueur (we used Triple Sec)

Put wine, orange juice, and fruit slices in heatproof pitcher. Bring sugar, water, Brandy and Cointreau just to simmer in a small saucepan, stirring until sugar is dissolved. Cool to room temperature and then pour into pitcher with wine and fruit. Chill, covered, at least 1 hour and up to 24.

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Baked Eggplant Parmesan Stacks from Skinnytaste Fast and Slow

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.

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