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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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