Mini-lasagna of grilled vegetables

Melt the butter for the sauce on a low setting and add the flour while stirring. Let stir for 1 minute. Add the thyme and little by little the stock and bring to the boil while stirring. Cook gently until the sauce is bound. Stir in the cream and cook for 1 more minute. Season the sauce with pepper and nutmeg. Place the eggplant on the work surface and sprinkle with salt on both sides. Put a piece of kitchen paper on it and, for example, a board to make it heavier. Let rest for about 20 minutes. In the meantime, heat some of the oil in a grill pan and grill the zucchini and pumpkin slices until brown and cooked. Wipe the eggplant slices dry and grill them alternately brown. Add some oil from time to time to keep the pan well greasy. Keep the vegetables warm in the oven at 60ºC. At the same time, place the plates in the oven to preheat.

Heat up the sauce. Spoon a spoonful of sauce on each plate and make nice piles of vegetables with a little sauce and a few leaves of spinach in between.

Finish with a stream of sauce and garnish with thyme and shaved Parmesan cheese.