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Eggplant Stackers

Hi you guys! I am so so sorry for being an absentee blogger, but I figured most of you would be so focused on checking out the Healthy Living Summit that if I could take a weekend off, I would!

What did I do? I ran, I went to a birthday party, I lounged by the pool, I hit up the gym, I cleaned, I ate, I went to the farmer’s market, I went to the mall, I was captivated by the speakers at HLS, I went on a hike with a friend, I watched about 11 episodes of Mad Men and took Thumper to the bath. Just to name a few.

What did you do???? Did you watch the HLS Live Stream?

I won’t bore you with all the ins and outs of my eats, but I will highlight one of the best dinners I’ve ever made. Eggplant Stackers.

I was inspired by Cook Yourself Thin’s recent recipe for a variation on eggplant parmesan. These puppies are just 300 calories a stack!

I started with a ginormo eggplant I got at the farmer’s market on Saturday morning.

Eggplant

And whipped up a little pesto. Ingredients: 1/3 Cup Pine Nuts, Pack of Basil, 2 Garlic Cloves, 1/4 Cup Olive Oil, 1/4 Cup Feta

And sliced my bright heirloom tomatoes.

heirloom tomatoes

After slicing up my eggplant, I laid them on a cookie sheet and rubbed in some balsamic vinaigrette to each side of the eggplant.

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I then proceeded to stack ‘em up. A smear of pesto, a tomato, some feta, another eggplant, smear of pesto, a tomato, some more feta….

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I then baked them at 350 degrees for about 20 minutes.

While they were baking, I got some fresh multigrain bread and hummus ready for the table.

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And when they were ready they smelled up the whole apartment!

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My plate:

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Just one stack was plenty filling – even for Geoff!

Eggplank stack

And boy were they jam packed with flava! I would highly recommend making these – and they are even better Day Two! I just had one for lunch!

What healthy variations of some of your favorite treats have you tried????

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