Healthy Eggplant Stacks A recipe by chef and fellow ALKie, Juli Posner

If you think you don’t like eggplant this will change your mind.
This recipe has all the feels. Warm, cheesy, melty, straight from the oven.  I make it with any ground meat I have on hand. 
What’s also nice is that it’s baked and not fried. So you can have that second helping. You’ll want it. 

Ingredients:
-Thinly sliced eggplant (about 1/4 inch width each slice).
-2 tbsps Garlic powder
-2 tbsps dried oregano
-Salt and pepper to taste
-24 oz Marinara sauce: (if you make your own, great, if no,t good jarred will do). 
1 lb of ground meat of your choice sautéed and seasoned with dry seasonings. 
Shredded Mozzerella (low fat)
Fresh basil

How to Assemble:
- Lay eggplant rounds out on a sprayed baking sheet.
- Salt the eggplant generously to draw the moisture out.  Let it sit for 5-10
minutes then blot with a paper towel.
- Season with dry seasonings.
- Roast the eggplant at 425 degrees for 35 minutes.

- Once cooled, assemble each eggplant round as follows:
- Add a generous spoonful of marinara to cover the top of each eggplant, a healthy spoonful of ground meat, and last a good sprinkling of mozzarella.

- Then take the smaller eggplant rounds and stack each on top of a larger one so you have 2 to a stack.
- Sprinkle with oregano.
- Bake at 425 for 30 minutes or till cheese is melted and bubbly.
Garnish with shredded fresh basil and serve immediately!