GH: Eggplant & Spinach Stacks

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* Exported from MasterCook *

 

Eggplant & Spinach Stacks

 

Recipe By :Falls' Bounty

Serving Size : 4 Preparation Time :0:00

Categories : !Good Housekeeping

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 med eggplant -- about 1 1/2 lbs

1 tbsp olive oil -- plus 3 tablespoons

1 tsp salt

2 garlic cloves -- crushed with a garlic press

1/8 tsp crushed red pepper

1 sm zucchini -- coarsely shredded (about 6 oz)

6 ozs baby spinach leaves

1 c part-skim ricotta cheese

1/4 c grated parmesan cheese

2 plum tomatoes -- seeded and cut into paper-thin

strips

1/8 tsp cracked black pepper

fresh thyme leaves -- for garnish

 

Preheat oven to 450 F. Cut ends from eggplant and discard. Cut eggplant

crosswise into 8 rounds of equal thickness. Brush cut sides of eggplant

slices with 1 tbsp plus 2 tsp oil. Sprinkle eggplant slices with 1/2 tsp

salt, and place in 15 1/2 " by 10 1/2 " jelly-roll pan.

 

Roast eggplant slices 20 to 25 minutes or until tender and golden, carefully

turning slices over halfway through cooking.

 

Meanwhile, in nonstick 12-inch skillet, heat remaining 1 tsp oil over

medium-high heat until hot. Add garlic and red pepper, and cook 30 seconds,

stirring. Add zucchini and 1/4 tsp salt, and cook 2 minutes, stirring.

Gradually add spinach to skillet, stirring until wilted and water

evaporates, about 3 minutes. Set aside.

 

In small bowl, mix ricotta, Parmesan, and remaining 1/4 tsp salt until

blended.

 

Remove pan with eggplant from oven. Mound spinach mixture on 4 of the

larger 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 sides of stacks). With

wide metal spatula, transfer stacks to 4 dinner plates; top with tomatoes,

sprinkle with fresh thyme leaves.

 

Source:

" Good Housekeeping Oct 2000 "

 

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Per Serving (excluding unknown items): 183 Calories; 10g Fat (47.8% calories

from fat); 11g Protein; 14g Carbohydrate; 4g Dietary Fiber; 23mg

Cholesterol; 711mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2

Vegetable; 1 Fat.

 

NOTES : 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.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0