I have a little bit of a love affair with eggplant. It’s delicious and and filling, a great option for meatless dinners and really easy to cook. Roasting is my go to method for eggplant, I feel like you just can’t go wrong with roasted eggplant (or leftovers the next morning with a side of over-easy eggs), but tonight the kids were having leftovers, and I needed a quick, one pan kind of meal for myself. This came together in no time and was filling enough to be a meal on its own!
Gather all of your ingredients. This makes a great side dish or even a light dinner. Use your favorite jarred sauce, or make your own!
First, preheat your oven to 375 degrees and grease an 8X8 inch baking pan.
Slice your eggplant into 1/4 inch thick slices. You can peel the eggplant if you like, but I prefer to leave the skin on.
Begin layering your ingredients in the baking pan in the following order: eggplant, sauce, parmesan cheese, spinach. Stop when you run out of eggplant.
Spoon more sauce over the top layer of eggplant, then sprinkle with parmesan cheese and top with mozzarella cheese.
Stick the whole thing in the over for 20-30 minutes, or until the eggplant is tender and the cheese is bubbly.
Cut and garnish with fresh basil.
This can serve 4 as a side dish, or pair with some garlic bread as a light dinner for two.
- 1 medium eggplant
- 3 Cups fresh spinach, rinsed and dried
- 1/2 Cup Parmeseasn cheese
- 1/2 Cup Marinara Sauce
- 1/4 Cup Shredded Mozzarella Cheese
- Garlic powder
- Fresh Basil for garnish
- Preheat oven to 375 degrees. Grease an 8X8 inch baking pan.
- Cut eggplant into slices, about a 1/4 inch thick. Season with salt, pepper and garlic.
- Place a layer of eggplant into the bottom of the baking pan. Spoon some marinara sauce over the eggplant, then sprinkle with Parmesan cheese. Cover with spinach and repeat until you have used all of the eggplant. Cover the top layer of eggplant with sauce and parmesean cheese, then sprinkle with mozzarella cheese.
- Bake 20-30 minutes, until eggplant is tender and cheese is bubbly. Garnish with fresh basil.