baked eggplant parmesan with spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large eggplant, unpeeled, cut into 1/2 inch slicesolive oil2 C fresh spinach, chopped1 clove garlic, mincedmarinara saucemozzarella or italian blend of cheeses2 Tbsp parmesan cheese
Saute spinach and garlic until spinach is slightly wilted. Set aside.
Preheat oven to 425. Slice eggplant into 1/2 inch slices, brush with olive oil on both sides and put on a cookie sheet. Bake for 20-25 mins until fairly soft (not mushy) and lightly browned. Remove from oven.
In a 8x8 casserole (or similar size), spread a thin layer of marinara sauce. Layer eggplant, marinara, cheese and spinach. Repeat. Sprinkle top with mozzarella and parmesan. Return to oven until hot and bubbly.
Number of Servings: 4
Recipe submitted by SparkPeople user LUVALAB.
Preheat oven to 425. Slice eggplant into 1/2 inch slices, brush with olive oil on both sides and put on a cookie sheet. Bake for 20-25 mins until fairly soft (not mushy) and lightly browned. Remove from oven.
In a 8x8 casserole (or similar size), spread a thin layer of marinara sauce. Layer eggplant, marinara, cheese and spinach. Repeat. Sprinkle top with mozzarella and parmesan. Return to oven until hot and bubbly.
Number of Servings: 4
Recipe submitted by SparkPeople user LUVALAB.
Nutritional Info Amount Per Serving
- Calories: 329.8
- Total Fat: 23.1 g
- Cholesterol: 22.0 mg
- Sodium: 862.5 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 5.8 g
- Protein: 11.9 g
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