This is a great recipe and even people (big and small) who don’t normally like vegetables enjoy this dish. The original recipe was posted at Burgh Baby. I added the zucchini as I found that eggplant and zucchini are favorites of some in my family. It can be used as a main meal or as a side with some chicken.
Baked Eggplant and Spinach
2 Eggplant, peeled
4 tablespoons olive oil
Spinach – may be frozen (2 packages) or fresh (1 large bag)
1 1/2 cup marinara sauce
1 cup (or more) shredded cheese
Slice the zucchini and eggplant into 1/3 inch pieces
Coat each piece of zucchini and eggplant with olive oil and salt and arrange them on a cookie sheet. Place them under the broiler on low.
As the zucchini and eggplant brown on 1 side flip them over and allow the other side to cook. It normally takes 5-7 minutes per side but keep an eye on them as oven temperatures do vary. If you find the vegetable a little dry after cooking the first side you can brush on a little more olive oil on the uncooked side before putting them back in the oven
While the zucchini and eggplant are cooking steam the spinach.
Once the zucchini and eggplant are soft and brown remove them from the oven and place a layer in the bottom of an oven proof dish ( I forgot to take a picture)
Add the marinara sauce then a layer of the cooked spinach
Continue repeating the layers until you use your zucchini and eggplant
Add a final layer of marinara and then the best part cover with cheese. I used 1/2 cheddar and 1/2 mozzarella
Bake at 375 degrees for 20 minutes. Then turn your broiler on high until you get that nice crust on the cheese
Spoon onto your dish and enjoy. This also makes a great leftover to take for lunch the next day.