Eggplant Stack

This is based on the delicious eggplant stack at the One-0-One restaurant here in Tallahassee and I have to say, it might almost be better. Just make sure you peel the eggplant (I didn't in the picture, but ended up cutting it off later).

1 large eggplant

1 roasted red pepper

¾ cup part-skim ricotta cheese

2 tbsp fresh chopped basil

1 tbsp lemon juice

1 egg white

salt and pepper

2-3 tbsp parmesan cheese

1-2 tbsp mozzarella cheese

¼ cup marinara sauce

Peel eggplant and cut into 1/4- 1/2 inch slices the length of the eggplant. Brush with olive oil and put on grill or under broiler 3-4 minutes per side.

In a small bowl, combine ricotta, basil, lemon juice, egg white, salt and pepper and set aside. Take one roasted red pepper out of the jar and pat down with a paper towel, then slice in two.

Heat oven to 375°. To assemble, spray a baking dish with cooking spray, then lay down two of the eggplant slices. Spread a layer of the ricotta mixture, then top with roasted red pepper. Add a bit more ricotta, then a sprinkle of parmesan cheese. Add the next layer of eggplant, the rest of the ricotta mix, a couple tablespoons of marinara, then the mozzarella. Place in the oven for 15-20 minutes.