Difficulty: Easy - for beginners
Dietary guidance: v n g
1 eggplant, sliced into 1/2 inch rounds
2 Tblsp. olive oil, or as needed
1 Tblsp. garlic powder, or to taste
2 Tblsp. olive oil
1 small onion, chopped
3 cloves garlic, chopped
2 small tomatoes, chopped
1 (10 oz) pkg fresh spinach leaves
1/2 cup ricotta cheese
3/4 cup shredded mozzarella cheese, divided
3/4 cup grated Parmesan cheese, divided
3/4 cup tomato pasta sauce
2 tsp. Italian seasoning
1. Preheat oven to 350 degrees F. Brush eggplant slices w/ olive oil on both sides, and place on baking sheet. Sprinkle garlic powder over top. Bake for 10 min.
2. Heat 2 Tblsp. olive oil in large skillet over medium heat. Add onion, garlic, tomatoes, and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In medium bowl, mix together 1/2 cup ricotta cheese, 1/2 cup mozzarella cheese, and 1/2 cup Parmesan cheese. Set aside.
3. Place eggplant slices in a greased 9x13 baking dish. Top w/ 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.
4. Bake for 30 min in the preheated oven, or until heated through and the eggplant is easily pierced w/ a fork.