Eggplant, Tomato, and Mozzarella Stacks

1. 1

   Preheat the oven to 350F.

2. 2

   Lightly coat a baking sheet with cooking spray.

3. 3

   Cut each eggplant into 12 slices and place on the baking sheet.

4. 4

   Season with salt and pepper and bake for 20 minutes, or until the eggplant is soft.

5. 5

   Cut each tomato into 6 slices.

6. 6

   Top each of the eggplant slices with a slice of tomato and sprinkle with some of the mozzarella cheese.

7. 7

   Place half of the eggplant stacks on top of the other half of the stacks so each one has six layers.

8. 8

   Bake for 20 minutes, or until the cheese is lightly browned.

9. 9

   Let cool for 5 minutes and serve.

10. 10

    Contrary to popular belief, as long as vegetarians consume enough calories to maintain their weight, they can easily meet their protein needs by simply eating a varied diet.

11. 11

    Its not necessary to plan combinations of foods, just to eat a variety of proteins throughout the day.

12. 12

    Good protein sources are beans, lentils, tofu, nuts, seeds, chickpeas, and peas.

* Per serving · 4 servings · Values may vary.

No additional tips available.