Eggplant And Squash Stacks - cooking recipe

Ingredients

1 None eggplant, trimmed, halved lengthwise then cut into 8 slices
7 oz thinly sliced winter squash
3 cups tomato pasta sauce
3 oz baby spinach
4 None spring onions, thinly sliced lengthwise
1 cup coarsely grated mozzarella cheese
1/4 cup toasted pine nuts

Preparation

Sprinkle eggplant with salt. Let stand in a colander for 10 mins. Rinse eggplant well under cold water and pat dry with paper towels.
Oil a grill plate (or grill) and place over medium-high heat. Grill eggplant and squash until tender.
Meanwhile, place tomato sauce in a medium saucepan. Bring to a boil. Reduce heat and simmer for 2 mins.
Preheat broiler. Arrange 4 slices of eggplant, in a single layer, on a rimmed baking tray. Top with 1/2 the spinach, 1/2 the squash and 1/2 the onions. Spoon 2 tbsp tomato sauce over each eggplant slice. Repeat layers then top with remaining eggplant slices. Pour remaining sauce over top and sprinkle with cheese and pine nuts. Broil until golden brown.