This dish is like a mini version of my Eggplant Lasagna and can be modified all the way down to one serving (which is actually how I made it for dinner tonight and just refigured the amounts for the recipe below). Serve either 2 towers as an entree or one tower with a side of pasta.
1 large eggplant (at least about 4" in diameter and 9" long)*
non-stick olive oil cooking spray
1 cup fat-free ricotta cheese
1/4 tsp Italian seasoning
1/8 tsp garlic powder
1 cup fat-free shredded mozzarella cheese
2 cups marinara sauce, divided
*The size of the eggplant will determine the number of servings
Peel eggplant and slice into rounds 1/4" thick, making . Sprinkle both sides of the eggplant rounds with salt and lay flat for about 30 minutes, allowing the moisture to rise to the surface of the eggplant.
Preheat oven to 400 degrees. Blot moisture from both sides of the eggplant with a paper towel. Spray a non-stick baking sheet with cooking spray and light spray both sides of the eggplant rounds. Bake for 15 minutes, flip eggplant, and bake another 15 minutes. Meanwhile, mix ricotta cheese, Italian seasoning, and garlic powder in a small bowl.
Remove baking sheet from oven. Place about 1 tablespoon of the ricotta mixture in the center of one eggplant round. Stack a second round on top of that. Spread another tablespoon of ricotta on top of that, finishing with a third eggplant round on top. Repeat process until there are 8 towers total.
Spread about 1 tablespoon on marinara sauce over the top of each tower. Return baking sheet to the oven and bake for about 10 minutes. Sprinkle about 1/8 cup of shredded mozzarella over the top of each tower and bake another 5 minutes or until cheese is melted.
To serve, divided remaining marinara sauce between 4 plates and plate 2 towers per plate on top of sauce. Garnish with a sprinkle of dried or fresh minced basil.
Yields 4 servings (2 towers per serving).
flex - 4 points per serving (2 points per tower)
core - included