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Eggplant and Spinach Stacks




Source of Recipe


Good Housekeeping






Recipe Introduction


Thick slices of roasted eggplant layered with spinach, zucchini, and cheese is a fun, new way to serve this sometime forgotten vegetable! All you need are hearts of romaine and crusty bread to complete the meal.






List of Ingredients



• 1 medium eggplant (about 1 1/2 pounds)
  
• 1 tablespoon plus 3 teaspoons olive oil
  
• 1 teaspoon salt
  
• 2 garlic cloves, crushed with garlic press
  
• 1/8 teaspoon crushed red pepper
  
• 1 small zucchini (about 6 ounces), coarsely shredded
  
• 1 bag (6 ounces) baby spinach leaves
  
• 1 cup part-skim ricotta cheese
  
• 1/4 cup grated Parmesan cheese
  
• 2 plum tomatoes, seeded and cut into paper-thin strips
  
• 1/8 teaspoon cracked black pepper
  
• Fresh thyme leaves for garnish
  






Instructions



1. Preheat oven to 450 degrees F. Cut ends from eggplant and discard. Cut eggplant crosswise into 8 rounds of equal thickness. Brush cut sides of eggplant slices with 1 tablespoon plus 2 teaspoons oil. Sprinkle eggplant slices with 1/2 teaspoon salt, and place in 15 1/2- by 10 1/2-inch jelly-roll pan.
   
   
2. Roast eggplant slices 20 to 25 minutes or until tender and golden, carefully turning slices over halfway through cooking.
   
3. Meanwhile, in nonstick 12-inch skillet, heat remaining 1 teaspoon oil over medium-high heat until hot. Add garlic and red pepper, and cook 30 seconds, stirring. Add zucchini and 1/4 teaspoon salt, and cook 2 minutes, stirring. Gradually add spinach to skillet, stirring until wilted and water evaporates, about 3 minutes; set aside.
   
4. In small bowl, mix ricotta, Parmesan, and remaining 1/4 teaspoon salt until blended.
   
5. Remove pan with eggplant from oven. Mound spinach mixture on the 4 largest eggplant slices in pan; top with remaining eggplant slices. Mound equal amounts of cheese mixture on each eggplant stack. Return to oven; heat through, about 5 minutes (cheese will melt over side of stacks). With wide metal spatula, transfer stacks to 4 dinner plates; top with tomatoes, sprinkle with black pepper, and garnish with fresh thyme leaves.
   






Final Comments


Serving: 4