Today I have two recent recipes to share with you that I recently posted on Instagram.  First up is Eggplant Stacks.  I made this for our meatless Monday meal this week and they were so good.  I was originally going to make eggplant parmesan but wanted something a little lighter.  I found a few recipes on line but kind of made this up with ingredients I had on hand.  It turned out great and was almost even better the second day I ate it.

|| E G G P L A N T  S T A C K S ||

– 4 small eggplants sliced

– 1 ball fresh mozzarella cheese

– 1.5 cups feta cheese

– 1 cup pesto

– 1.5 cups marinera sauce (about 1/2 a jar)

– 3 tomatoes sliced

-fresh basil

Cut the eggplant into slices and then lay flat on paper towels.  Sprinkle with salt and let sit 30 minutes.  This will help absorb moisture.  Blot the tops with a paper towel too.  

Heat a grill pan with olive oil over medium.  Drizzle eggplants with olive oil and cook on grill pan about 3 minutes a side.  You want the eggplant to soften up.  Remove and lay on paper towels to drain extra oil off.  

In a baking dish layer one layer of the eggplant.  Then top with tomato slices, pesto and feta.   Then do another layer of eggplant, tomato and marinera sauce.  Top all stacks with slices of fresh mozzarella and basil. 

Bake at 350 degrees about 15-20 minutes until cheese is melted and bubbly.  

This is what it looked like before I baked it.   I can’t wait to make this again! Such a great way to use up eggplant.  

Several of you also wanted the antipasto roll up from this past weekend that I made for our boat ride.  I found this recipe on pinterest.  The only thing I changed was I didn’t use ham.  I just used pepperoni and salami.  I also used whole wheat olive oil shells instead of flour.  These were a huge hit with everyone.  A great appetizer I will make again!

|| A N T I P A S T O   R O L L U P S ||

recipe Via Mother Thyme

• 4 ounces cream cheese, soften
• ½ teaspoon Italian seasoning
• ¼ teaspoon garlic powder
• Pinch of salt and pepper
• 5 (8-inch) flour tortillas- (I used whole wheat and olive oil shells)
• 10 slices provolone cheese, thinly sliced
• 15 slices Genoa salami
• 10 slices deli/sandwich style pepperoni
• 10 slices ham, thinly sliced (I omitted this) 
• ½ cup sliced roasted red peppers, patted dry
• ½ cup mild banana pepper rings, patted dry

1. In a small bowl mix cream cheese with Italian seasoning with garlic powder until combined.
2. Season with salt and pepper to taste.
3. Spread a thin layer of cream cheese mixture on flour tortilla.
4. Top with 2 slices of provolone, then 3 slices of salami, 2 slices of pepperoni and 2 slices of ham.
5. Top ham with some sliced roasted red peppers and banana peppers.
6. Tightly roll up tortilla and wrap in plastic wrap.
7. Repeat until all tortillas are rolled up.
8. Place in the refrigerator for a few hours or overnight.
9. When ready to serve cut off ends and cut into slices.

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A few recent OOTDS. 

I recently ordered this peplum blouse and for the price it is such a steal.   It is under $40 and also comes in black.  I am wearing a size small.

Peplum Tee| Necklace | Jeans

This Madewell Dress is now 40% off.  
I am wearing an XS it ran on the large side. 
Dress

Snapped this picture with my sweet little man this week before we headed to the pool.  

These sunnies are a new favorite and under $80.  The tote is also under $100.  

Sunglasses | Cover-up | Necklace | Tote

The Loft Friends and Family Sale starts today you can take 40% off the entire site.
A few current favorites sitting in my shopping cart.
Blouson Dress

I have this dress and love it!! I am wearing a size small.
Tank Dress

I love the print on dress! 
Babydoll Dress

This is such a greta blouse that could work for work or play.  It also comes in white.  
Henley Blouse

I own this and love it.  I am wearing a size small.
Off Shoulder Blouse

Have a great Wednesday!