Roasted Eggplant and Spinach Stacks

Equipment

• Oven
• Baking sheet
• Skillet

Ingredients

• 1 medium eggplant (about 1½ 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 (about 6 ounces), trimmed and coarsely shredded
• 1 bag (6 ounces) baby spinach leaves
• 1 cup part-skim ricotta cheese
• cup freshly grated Parmesan cheese
• 2 plum tomatoes, seeded and cut into paper-thin strips
• teaspoon cracked black pepper

Instructions

1. 1Heat the oven to 450°F. Remove and discard the ends of the eggplant, then slice it crosswise into eight even rounds.
2. 2Coat the cut sides of the eggplant rounds with one tablespoon plus two teaspoons of olive oil, then season them with half a teaspoon of salt.
3. 3Place the oiled slices in a single layer on a large rimmed baking sheet. Roast them for 20 to 25 minutes until they're tender and golden brown, flipping them carefully halfway through the cooking time. Getting a good sear on both sides prevents the eggplant from turning mushy.
4. 4Warm the remaining one teaspoon of olive oil in a large nonstick skillet over medium-high heat. Stir in the crushed garlic and crushed red pepper, cooking for 30 seconds. Stir constantly here so the garlic doesn't burn and turn bitter.
5. 5Stir the shredded zucchini and the measured salt into the skillet, cooking for two minutes.
6. 6Add the baby spinach to the skillet in handfuls. Stir continuously for about three minutes until the leaves wilt completely and any excess moisture evaporates, then set the pan aside. Cooking off the moisture keeps your final stacks from getting soggy.
7. 7Mash the ricotta cheese, grated Parmesan, and the remaining salt together in a small bowl using a fork until fully combined.
8. 8Take the roasted eggplant out of the oven. Spoon the cooked spinach and zucchini mixture onto the four largest eggplant rounds, then cover each with one of the remaining slices.
9. 9Divide the blended cheese mixture evenly 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.
10. 10Use a wide metal spatula to carefully move the finished stacks onto plates. Garnish each portion with thinly sliced plum tomatoes and a pinch of cracked black pepper.

Recipe Details