Ingredients
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1 eggplant, sliced into 1/2 inch rounds
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2 tablespoons olive oil
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1 tablespoon garlic powder
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2 tablespoons olive oil
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1 small onion, chopped
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3 garlic cloves, chopped
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2 small tomatoes, chopped
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1 (10 ounce) package fresh spinach leaves
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1/2 cup ricotta cheese
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3/4 cup shredded mozzarella cheese, divided
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3/4 cup grated parmesan cheese, divided
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3/4 cup pasta sauce
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2 teaspoons italian seasoning
Instructions
- Preheat the oven to 350°F (175°C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
- Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
- Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.