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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.