1 / 1
Roasted Eggplant and Spinach Stacks
Tender, golden rounds of roasted eggplant create the perfect base for a savory zucchini and spinach saute. You'll layer these vegetable-forward stacks with a rich ricotta and Parmesan blend that melts beautifully in the oven. It's a striking dish that works just as well for a light vegetarian dinner as it does for an elegant side. The creamy cheese contrasts wonderfully with the bright, fresh bite of paper-thin plum tomatoes on top.