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Eggplant Stackers takes 5 minutes to prepare.

Eggplant Stackers takes 30 minutes to cook.

Eggplant Stackers makes 12 servings.

The ingredients for Eggplant Stackers are:

1/2 part skim ricotta cheese
2 oz part skim mozzarella
1 medium eggplant (peeled)
2 small zucchini (grated)
1 10oz bag baby spinach
2 tsp extra virgin olive oil
2 tsp minced garlic
salt
pepper
red pepper flakes
parsley

Here is how you make Eggplant Stackers:

Preheat oven to 400 degrees.Peel and slice eggplant into 1/8 inch thick slices, spray grill w/ cooking spray salt and pepper slices and cook until soft.While egglpant is grilling, grate zucchini, add to pan drizzled w/ 2 tsp olive oil. Add garlic, salt, pepper and red pepper flakes to taste and simmer for 10 minutes. Next add spinach and cook until wilted.In a separate bowl, mix riccota and mozzarella cheeses along with parsley, salt, and pepper. Next line a cookie sheet with foil. Then lay out grilled eggplant slices to equal 12 stacks. Then add equal spoonfuls of zuchinni/spinach mixture on top of eggplant slices. Lastly finish off each individual veggie stacks with approximately 1 TBS of cheese mixture. Place eggplant stackers in a preheated 400 degree oven. Cook until cheese melts/crisps. Number of Servings: 12Recipe submitted by SparkPeople user COCO1976.

The nutritional information for Eggplant Stackers is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 53.3

• Total Fat: 2.5 g
• Cholesterol: 5.9 mg
• Sodium: 68.7 mg
• Total Carbs: 5.1 g
• Dietary Fiber: 1.9 g
• Protein: 3.6 g

The dietary needs meet for Eggplant Stackers is Vegetarian