Is everyone in detox mode after overeating over the holidays? After all, bathing suit season is right around the corner. It’s been on my mind too and I thought you might feel the same. I’m kicking the healthy lifestyle into high gear, including some healthy eats, like these eggplant and asparagus stacks.
These roasted veggies are stacked with layers of a lemony ricotta cheese and topped with mozzarella cheese.
Eggplant And Asparagus Stacks Recipe
(About 4 servings)
Ingredients:
- 1 large eggplant
- 16 asparagus spears (about 1 and 1/2 pounds)
- 2 tablespoons olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 container (15 ounce) ricotta cheese
- 1/2 cup fresh basil, chopped
- 1/2 cup Romano cheese, grated
- 1 large lemon, zest and juice
- 1 cup mozzarella cheese
- 3 to 4 small tomatoes, sliced
Directions:
- Preheat the oven to 450 degrees F.
- Line 2 baking sheets with tin foil, grease them, and set them aside.
- Cut the eggplant into 1/2 inch thick slices.
- Trim the asparagus to about 5 inches in length.
- Drizzle the eggplant and asparagus with the olive oil, salt, and pepper.
- Lay the eggplant and asparagus onto the prepared baking sheets and bake them in the preheated oven for about 10 minutes each. (I baked each tray separately.)
- While the veggies are baking, prepare the filling. In a medium bowl, mix together the ricotta cheese, fresh basil, grated Romano cheese, lemon zest, and lemon juice. Set the filling aside.
- Set the oven to broil.
- Once the veggies have cooled enough to work with them, assemble them each as follows:
- Place an eggplant slice on your work surface.
- Spread about 1 tablespoon of the filling on top of the eggplant.
- Line 4 pieces of asparagus on top of the filling.
- Place an eggplant slice on top of the asparagus.
- Spread about 1 tablespoon of the filling on top of the eggplant.
- Place a piece of mozzarella cheese on top of the filling.
- Place a slice of tomato on top.
- Place the assembled eggplant stacks onto a baking sheet and back into the oven, this time on the top shelf (to broil) and cook for about 5 minutes or until the cheese has melted.
Spring time = veggie time! It feels like forever since I cooked with fresh asparagus and I love that it’s back in season. I love to roast vegetables because it’s a great way to enhance their flavor. In fact I could eat a simple plate of roasted asparagus or eggplant all by itself. My asparagus took about 10 minutes in the oven. I like them roasty and toasty looking on the outside but where they are still a little al dente on the inside. These asparagus were a medium thickness. You may need to adjust your timing depending on the thickness of yours. (To avoid confusion, they are raw on the tray below.)
Mmm, eggplant. I usually coat these bad boys with bread crumbs or panko crumbs but they are going au naturel today (well, they do have a little olive oil, salt, and pepper on them so only mostly naturel).
I had fun building these stacks. The asparagus are nicely roasted but still have their fabulous green color. It’s like delicious edible Lincoln Logs.
I almost didn’t post about this recipe. I simply don’t like my photos. I couldn’t make these veggie stacks look as pretty as cookies. I asked my husband what he thought of the photos and he said they are fine. Fine? That’s not exactly a glowing review. He defended his stance of “fine” by saying they look exactly like the subject and that there is only so much you can do with a camera. Then I asked myself, “What’s more important, sharing pretty food or sharing delicious food?” I answered, “I want both.” (Okay, what’s worse, the fact that I’m having a conversation with myself or reiterating it to you?) I chose to share these veggie stacks with you because I really love them. I have put my photographic insecurities aside for the sake of delicious this time.
Back to food at hand… Roasted veggies of course taste delicious on their own, but let’s add some cheese to the Jenga party.
The ricotta cheese is seasoned with lemon, Romano cheese, and fresh basil. It’s super refreshing and light. I think anything that has a touch of lemony goodness in it is automatically a perfect Spring time meal. I added some mozzarella cheese on top because cheese with more cheese and some extra cheese is always a good thing.
Vegetarian meals sometimes can be boring, not this one.
Are you trying to get ready for shorts and bathing suit season? If so, what are you doing? I’m trying to eat healthier foods. I love going to my local kickboxing class but I’ve been adding additional workouts into my routine too. Now that it’s warmer out I’m finally able to start running again. 🙂
Adapted from: Giada De Laurentiis
Here are some other healthy vegetarian meals.
White Beans And Couscous With Fresh Tomato Salad
This eggplant definitely does NOT look boring! I can’t believe how gorgeous the eggplant and asparagus look together in those adorable little stacks! Love the mozzerella and tomato on top. So tasty-looking and perfect for the upcoming warm summer nights. pinned.
Thanks so much! 🙂
hahaha I get SO mad at my husband when he tells me my photos or whatever I’m asking about is “fine.” Fine? I’m looking for great or awesome … not fine!
And these stacks look outrageously awesome. I am alllll about veggies right now and with the asparagus and eggplant and cheese….
Haha…I can totally relate. Thanks Ashley! 🙂
I can use all the veggies I can get! I definitely ate about 4 carrot cake cupcakes yesterday. These eggplant and asparagus stacks sound delicious!
You and me both!
My husband reviews my photos the same way. Anyway, I love these stacks. Eggplant is the best vegetable ever.
Hehe…funny.
I think these sound just delicious, Tina. Each of those ingredients you’ve used are really high up on my list of food favourites, so they’re an absolute winner for me. I had the same issue with some photos today, so I know how you feel … but … I actually really like your last 3 photos … especially the 3rd one up from the bottom! 🙂
Thanks so much Helen! That means a lot to me. 🙂
These are the cutest apps ever! Except they are so sophisticated with the asparagus and eggplant. The layers are so pretty and the melty cheese is the best! I personally think your photos are lovely – fine is pretty good for a man!
You are super sweet! Thanks. 🙂
Yum! This sounds amazing, Tina, and there’s something so refreshing about fresh veggies during the springtime and making them into a whole meal. I definitely need to give this a go soon, especially since I feel like we don’t eat nearly as many vegetables as we should!
Thanks Erin! 🙂
I so need a detox. I think I had way too many sweet treats. Hooray for veggies!! I just loaded up and am set for some delicious healthy eating. Your photos look better than fine 😀 I can wait to try this, it looks delicious!
I don’t know if I eat more candy at Easter or Halloween…either way, it’s always too much. 😉 Thank you for your kind compliments! 🙂
Love this idea. i can imagine how good they taste too.
Awesome! Thanks. 🙂
I need to detox, especially since I’m going to Arizona tomorrow for vacation. Bathing suit season is too soon for me right now. These look too good — two of my favorite veggies with cheesy goodness! Detox has never looked so good. 🙂
“Detox has never looked so good”… love that! Have a lovely vacation!
I just stopped wearing swimsuits and shorts! These look amazing (both product and photos), and I know the “other half” will enjoy them as well. Is the chiffonade garnish basil? Thanks!
Thank you so much! I garnished the tops of the stacks with more chopped fresh basil. Love that stuff. 🙂 I appreciate you stopping by and I hope that you and your other half enjoy these as much I do. 🙂
These eggplant + asparagus stacks look delicious! I totally understand the whole “this tastes amazing, but it looks awful” thing, too. It happens to me regularly! You have nothing to worry about here…I want to gobble down every one of those melted cheesy bites of deliciousness!
You are very kind. 🙂 Thanks David!
The photos look gorgeous to me – they make me want to eat all all these lovely stacks! I adore spring veggies and these sound delish!
Awesome sauce! 🙂
Great low carb side. Thanks for sharing. I think that eating a little bit healthier is on everyone’s mind.
I agree!
I am SO excited that it’s spring time-veggies time and especially for asparagus season! Love seeing the prices drop and being able to get local produce! the best.
Me too! 🙂
These look mighty tasty Tina! I’m loving that lemony ricotta idea! Yum!
I’m already thinking of a bruschetta recipe using this lemony ricotta. So good!
Oh my, these look amazing !!!
Thank you!
Haha, my hubs is the same but I’m so glad you shared these with us because they look incredible!!! Love roasted asparagus and eggplant and stacking them together and filling them with that tasty cheese filling is genius! Love these – pinned 🙂
Hehe…maybe it’s a guy thing. 😉
Thank you for pinning. 🙂