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Photo of Eggplant, ricotta & lentil stacks by WW

Eggplant, ricotta & lentil stacks

4
Points®
Total Time
50 min
Prep
25 min
Cook
25 min
Serves
4
Difficulty
Easy
Flavorful eggplant, hearty lentils and creamy ricotta come together as a trinity of appetite-pleasing goodness in this Mediterranean-inspired meal. If you have aged balsamic vinegar on hand, this recipe offers the perfect opportunity to use it. Since the vinegar is drizzled over the stacks just before serving and not mixed into a dressing, you'll be able to taste every delicious drop.

Ingredients

Olive oil cooking spray

4 spray(s)

Dried lentils

¾ cup(s), French green, picked over and rinsed

Uncooked eggplant

3 large, each cut into 4 lengthwise slices

Table salt

1 tsp

Olive oil

2 tsp

Red onion

1 medium, finely chopped

Garlic

2 clove(s), minced

Cherry tomatoes

2 cup(s), mixed-color, halved

Fresh basil

½ cup(s), chopped fresh

Black pepper

¼ tsp

Part skim ricotta cheese

1 cup(s)

Baby spinach

½ cup(s)

Balsamic vinegar

1½ Tbsp

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serving size: 1 stack

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