Spinach and Eggplant Casserole

This is an splendid recipe to get the whole family drooling! It’s a delectable blend of spiciness with a meaty texture that the carnivores in your household will love. But shh, don’t tell them it’s vegetarian!

A cheesy mix of spinach and eggplant
• 1 medium sized eggplant, peeled
• 1/2 cup of sliced onion
• 1 whole garlic
• 2 tbs olive oil
• 1 large bunch of fresh spinach
• 1 cup of your favorite spaghetti sauce
• 1/2 cup shredded Mozzarella
• 1/2 cup shredded Cheddar
• 1/2 cup of Parmesan
After peeling, slice up the eggplant to whatever thickness you’d like (1/3 of an inch works well). Brush olive oil on the slices and sprinkle with olive oil. Lay the slices out under a broiler and cook them on low until they are browned on both sides no longer than 5 minutes for each side. Set the casserole dish aside.
Steam your spinach until thoroughly wilted and cooked.
*If you are short on time, use a frozen box of spinach carefully warmed in your microware. Before adding, lay the spinach out on several thick pieces of paper towels and squeeze out the extra water.*
Sauté’ the sliced onion in a skillet until almost caramelized. Add the fresh garlic and brown together. Add fresh tomatoes or drain a can of cubed tomatoes. Stir the ingredients together.
In a casserole dish, place a layer of eggplant slices. Then a layer of the spinach, tomatoes, onions and garlic. Begin to add that to the slightly brown eggplant adding 1/2 the mixture of cheese over the top; either a single layer adding the sauce then cheese, or, a second layer of eggplant adding the rest of the sauce and last half of cheese. Keep layering until you run out of ingredients.
Cover with a final layer of sauce, and then the remaining cheese. Bake at 350 degrees for 30-40 minutes.
Goes perfectly with a fresh romaine salad!
Add a glass or two of Cabernet! Bon Apetite!

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