By Beth Hillson
I’m all about going meatless at least once a week, especially since I discovered these hearty, flavorful eggplant stacks. If you are trying to cut back on meat, give them a try. By combining butternut squash and ricotta cheese for the filling, this recipe is plenty rich without adding lots of calories and fat. The slight chewiness of the eggplant slices imparts a “beefy” quality, too. And the topping – - crushed Glutino Buffalo-Style Pretzels — adds plenty of seasoning. They are worthy of a celebration. Happy Meatless Monday or Tuesday or whenever you make this yummy recipe.