Try out this recipe inspired by eggplant parmesan. It's full of flavor and cheesy goodness. Combine it with a salad for a light meal or a whole grain pilaf for a heartier meal.
Cut red onion into ¼” slices. Place cut red onion into a baking dish. Drizzle with 1 teaspoon of olive oil and 1 T of balsamic vinegar. Allow it to marinate for 10 minutes.
Cut eggplant horizontally into ¼” slices. You need a total of 12 slices.
Cut zucchini lengthwise into ¼” slices. Cut each slice in half. You need a total of 8 pieces.
Layout eggplant and zucchini on a baking sheet and brush with remaining 2 teaspoon of olive oil.
Sprinkle with Italian seasoning, salt and pepper. Place zucchini and eggplant into oven and roast at 400 degrees for 15 minutes. Flipping once halfway through.
When onions are finished marinating, place them on a lightly sprayed pan and place in the oven as well and cook for 10 minutes, turning once halfway through. Don’t worry if the rings of the onions separate when flipping or handling. You can just use the pieces in the stack.
When vegetables are tender yet still a bit firm (remember they are going to cook again), remove from oven. Allow to cool for a bit, until you are able to handle them with your fingers (5-10 minutes).
While roasting the veggies, mix together the ricotta and parmesan cheese in a small bowl.
To create the stacks, start with the eggplant, top with onion and zucchini.
Next layer a basil leaf, 1 T sauce, 1 T ricotta mixture.
Repeat with another layer following the same pattern. Then end with one last slice of eggplant, 1 T sauce and sprinkle with ½ T of parmesan cheese.
Place in oven and bake for 15 - 20 minutes or until heated and cheese is melted. Garnish with chopped fresh basil.