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Roasted Eggplant and Spinach Stacks
Tender roasted eggplant slices create the ideal base for a savory zucchini and spinach filling. We top these beautiful vegetarian stacks with a creamy blend of ricotta and Parmesan that melts down the sides in the oven. It's a comforting yet light main course that relies on simple roasting and quick stovetop cooking to build deep flavor. Fresh plum tomatoes and thyme add a bright finish to the plate.
Equipment
- Oven
- Skillet
- Baking sheet
Ingredients
- 1 medium eggplant (1½ to 2 pounds)
- 1 tablespoon plus 3 teaspoons olive oil
- 1 teaspoon salt
- 2 garlic cloves, crushed with garlic press
- teaspoon crushed red pepper
- 1 small zucchini (6 ounces), coarsely shredded
- 1 bag (6 ounces) baby spinach leaves
- 1 cup part-skim ricotta cheese
- cup freshly grated Parmesan cheese
- 2 ripe plum tomatoes, seeded and cut into paper-thin strips
- teaspoon cracked black pepper fresh thyme leaves for garnish
Instructions
- 1Preheat the oven to 450°F. Trim the ends off the eggplant and slice it crosswise into eight even rounds.
- 2Coat both sides of the eggplant rounds with one tablespoon plus two teaspoons of olive oil. Oil helps the eggplant roast evenly without drying out. Season with half a teaspoon of salt and arrange them in a large rimmed baking sheet.
- 3Roast the eggplant for 20 to 25 minutes until the slices are tender and golden brown. Flip them carefully halfway through the cooking time.
- 4Warm the remaining teaspoon of olive oil in a large nonstick skillet over medium heat. Stir in the crushed garlic and red pepper flakes, cooking for about 30 seconds until fragrant.
- 5Stir the shredded zucchini and a teaspoon of salt into the skillet, cooking for two minutes. Add the baby spinach in handfuls, stirring for about three minutes until wilted and the excess moisture evaporates. Cooking off the moisture prevents a soggy filling. Set the pan aside.
- 6Combine the ricotta, grated Parmesan, and the final teaspoon of salt in a small bowl, mixing until smooth.
- 7Take the roasted eggplant out of the oven. Spoon the cooked spinach and zucchini mixture evenly over the four largest slices, then cover each with one of the remaining eggplant rounds.
- 8Dollop the ricotta cheese blend over the top of each assembled stack. Place the pan back in the oven for about five minutes to heat everything through and melt the cheese down the sides.
- 9Use a wide spatula to carefully move the hot stacks to individual plates. Garnish each portion with thin strips of plum tomato, cracked black pepper, and fresh thyme leaves.
Notes
- Serving: Pair these stacks with a side of sauteed spinach with garlic and lemon for a complete meal.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to maintain texture.
Recipe Details
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