1 can (15 oz.) cannellini beans, rinsed and drained
2 tablespoons grated Parmesan cheese
2 medium tomatoes, sliced into 8 slices
¼ cup shredded low fat mozzarella cheese
Basil leaves for garnish
Directions
Preheat oven to 425°F. Line a baking sheet with parchment paper. Reserve 2 tablespoons Skinnygirl Zesty Balsamic Dressing with Avocado Oil for the bean mixture. Arrange eggplant slices on prepared baking sheet and brush both sides with remaining Dressing Season with salt and pepper.
Bake 15 minutes or until tender, turning eggplant slices halfway through cooking time and brushing with any remaining Dressing.
While eggplant is baking, mash beans using a fork or pastry cutter. Stir in the reserved 2 tablespoons Dressing and Parmesan cheese.
To make stacks, arrange 4 eggplant slices on baking sheet. On each eggplant slice arrange one slice tomato and 1 heaping tablespoon of the bean mixture. Repeat layer once then top with eggplant slice. Evenly top stacks with mozzarella.
Bake 3 minutes or until cheese is melted. Top with basil leaves.
Prep Time: 15 minutes 
Yield: 2 main dish servings or 4 appetizer servings 
