Balsamic Oven-Roasted Eggplant Stacks

• 1/4 cups Salt
• 1 whole Small Eggplant, Sliced Into 1/2-inch Slices
• 1/2 cups Balsamic Vinaigrette (I Used Wishbone Salad Dressing)
• 1 teaspoon Basil, Plus More For Sprinkling
• 1 teaspoon Oregano, Plus More For Sprinkling
• 1/2 teaspoons Red Pepper
• 2 cups Fresh Spinach
• 1 whole Large Tomato, Sliced Into 10 Thick Slices
• 10 slices Mozzarella Cheese

1. 1.
2. Sprinkle salt on eggplant slices and let rest for 15 minutes.
3. Turn eggplant slices over, sprinkle with more salt and let rest for another 15 minutes.
4. 2.
5. In the meantime, preheat oven to 350 degrees F. Prepare baking sheet with foil and spray with cooking spray.
6. 3.
7. Rinse salt off of eggplant slices and pat dry.
8. In a large bowl, combine balsamic vinaigrette, basil, oregano, and red pepper.
9. 4.
10. Submerge an eggplant slice in bowl.
11. Make sure to cover all of the eggplant slice in the mixture.
12. Drip off excess balsamic vinaigrette and place onto baking sheet.
13. Repeat with rest of eggplant slices.
14. 5.
15. Bake for 25 minutes, then remove from oven.
16. Place a small amount of spinach on top of an eggplant slice.
17. Top with a tomato slice and 1 slice of cheese.
18. Sprinkle basil and oregano on top.
19. Repeat with the rest of eggplant slices.
20. 6.
21. Place back into oven for 3-5 minutes or until cheese has melted.
22. Remove and let cool slightly.
23. To serve, drizzle remaining balsamic vinaigrette mixture on top of eggplant stacks.

salt, eggplant, balsamic vinaigrette, basil, oregano, red pepper, fresh spinach, tomato, mozzarella cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/balsamic-oven-roasted-eggplant-stacks/ (may not work)