Baked eggplant and ricotta stacks
- 2 eggplants
- 3 tbsp olive oil
- 1 ¾ tsp garlic powder
- 3 cups ricotta
- ¾ tsp italian seasoning
- 2 cups tomato pasta sauce
- ½ cup fresh basil
Preheat oven to 375 degrees F. Line a baking sheet with foil.
Slice eggplant into 1/2-inch rounds and place on the prepared baking sheet. Drizzle with olive oil and turn to coat. Sprinkle with garlic powder, salt and pepper. Bake 20 minutes.
Meanwhile, in a small bowl, combine ricotta, italian seasoning, salt and pepper. When eggplant has softened, remove from oven and top each round with tomato sauce and spoonfuls of ricotta. Bake another 10 minutes.
Top with basil leaves if desired.