Updated: 2007-10-11 15:32

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.

INGREDIENTS

1 medium eggplant (about 1 1/2 pounds)

1 tablespoon plus 3 teaspoons olive oil

1 teaspoon salt

2 garlic cloves, crushed with garlic press

1/8 teaspoon crushed red pepper

1 small zucchini (about 6 ounces), coarsely shredded

1 bag (6 ounces) baby spinach leaves

1 cup part-skim ricotta cheese

1/4 cup grated Parmesan cheese

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

1/8 teaspoon cracked black pepper

Fresh thyme leaves for garnish

DIRECTIONS

1. Preheat oven to 450 degrees F. Cut ends from eggplant and discard. Cut eggplant crosswise into 8 rounds of equal thickness. Brush cut sides of eggplant slices with 1 tablespoon plus 2 teaspoons oil. Sprinkle eggplant slices with 1/2 teaspoon salt, and place in 15 1/2- by 10 1/2-inch jelly-roll pan.

2. Roast eggplant slices 20 to 25 minutes or until tender and golden, carefully turning slices over halfway through cooking.

3. Meanwhile, in nonstick 12-inch skillet, heat remaining 1 teaspoon oil over medium-high heat until hot. Add garlic and red pepper, and cook 30 seconds, stirring. Add zucchini and 1/4 teaspoon salt, and cook 2 minutes, stirring. Gradually add spinach to skillet, stirring until wilted and water evaporates, about 3 minutes; set aside.

4. In small bowl, mix ricotta, Parmesan, and remaining 1/4 teaspoon salt until blended.

5. Remove pan with eggplant from oven. Mound spinach mixture on the 4 largest 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 side of stacks). With wide metal spatula, transfer stacks to 4 dinner plates; top with tomatoes, sprinkle with black pepper, and garnish with fresh thyme leaves.