I had the best intentions of posting this crispy baked eggplant and ricotta stacks recipe yesterday. I promise you, I did. Then I had a little scare with my computer that sort of pushed life back a few hours.
You see, my computer has my life on it. I’m a freelance writer who has every photo, every article, every piece of writing I own on it. Of course, I’m not stupid, it’s all backed up. But it’s still plenty scary seeing your computer shut down in an instant without turning back on.
So, I ran to the apple store and, maybe it was my low-cut dress or the fact that I was sobbing and clutching onto my dead computer with all of the life in me, but I got some pretty immediate attention. One of the “geniuses” stuck some magic flash drive into it and it restarted some power supply? I was far too distraught to know what he did, all I know is my baby is fixed again.
But I did somehow get duped out of $200 for apple care. Yes, I know I need an extended warranty on my computer but did they have to pray on the poor girl sobbing into her purse? Couldn’t they have picked the person next to me who was looking at me like I had 5 heads and a flesh eating virus? But I guess in the grand scheme of life, not having my computer under warranty is like not having renters insurance on your apartment.
And when you least expect it, the whole place can go up in flames. So all in all, it was probably the best $200 I spent in months.
Crispy baked eggplant and ricotta stacks
Serves about 4.
Prep time: >10 minutes
Cook time: About 15 minutes
- 1 medium eggplant, cut into thick slices
- ½ cup all-purpose flour
- 2 eggs, lightly beaten
- ¾ cup panko breadcrumbs
- ¼ cup shredded parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- About 1 cup part-skim ricotta cheese
- Marinara sauce for dipping
- Fresh basil chopped
- Preheat oven to 425 degrees F. Line a baking sheet with foil and liberally coat with nonstick cooking spray.
- Mix the panko breadcrumbs with the parmesan cheese, Italian seasoning and salt and pepper.
- Dip each slice into the flour and then into the egg. Shake off any excess egg and then dredge in the panko breadcrumbs. Repeat until all of the slices have been coated.
- Place each eggplant slice onto the baking sheet and bake for about 8 minutes, or until golden brown on each side. Let cool slightly.
- To assemble the stacks, place about one tablespoon of ricotta cheese on top of an eggplant slice with chopped basil. Add another slice and top with another tablespoon of ricotta. Top with one smaller slice of eggplant and add ½ teaspoon of ricotta and chopped basil.
- Serve each stack with marinara.
Nutritional information per stack:
Fat: 8.75 grams
Carbohydrates: 28.25 grams
Fiber: 3.25 grams
Protein: 16 grams
Weight Watchers Points: 6