Eggplant, ricotta and lentil stacks
Olive oil cooking spray
¾ cup(s), French green, picked over and rinsed
3 large, each cut into 4 lengthwise slices
Uncooked red onion(s)
1 medium, finely chopped
2 medium clove(s), minced
Fresh cherry tomato(es)
2 cup(s), mixed-color, halved
½ cup(s), chopped fresh
Fat-free ricotta cheese
Fresh baby spinach
½ cup(s), leaves
- Place lentils in medium saucepan and add enough water to cover by 2 inches. Bring to boil over high heat. Reduce heat and cover. Simmer until lentils are tender and still hold their shape, 20 minutes. Drain.
- Meanwhile, heat large ridged grill pan over medium-high heat. Lightly spray eggplant on both sides with olive oil nonstick spray. Sprinkle with 1/2 teaspoon salt. Place in pan in batches and cook, turning once, until tender, about 10 minutes.
- Heat oil in large skillet over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add tomatoes and cook, stirring often, until they begin to soften, about 5 minutes. Add lentils and cook until lentils are heated through, about 2 minutes. Stir in basil, remaining 1/2 teaspoon salt, and pepper.
- Spread 8 eggplant slices evenly with ricotta. Place 4 ricotta-topped eggplant slices on 4 plates. Top evenly with half of lentil mixture and half of spinach. Top with remaining 4 ricotta-topped eggplant slices, then with remaining lentil mixture and remaining spinach. Top with remaining eggplant slices. Drizzle evenly with vinegar.
- Per serving (1 stack)