Wednesday, September 14, 2011

Eggplant lasagna (Vegetarian)

This is like lasagna only there's no pasta. Slices of eggplant replace the noodles here. Spinach, marinara sauce and cheese help make this baked eggplant dish healthy and delicious.

  • 1 large eggplant
  • 1 jar marinara sauce
  • 1 cup shredded cheese ( I used Kraft with herbs and garlic)
  • 1 6-ounce bag baby spinach
  • 1/3 cup freshly grated parmesan cheese
  • 1 tbs basil
Preheat oven to 400 degrees.
Spoon on-third of the marinara sauce on the bottom of an 8-inch by 8-inch baking dish. Lay one-third of eggplant slices over sauce, sprinkle with 1/3 tbs basil, followed by one-third of the spinach and one-third of the cheese. Repeat layers. Sprinkle with parmesan cheese and bake covered for 30 minutes, then remove the lid (cover) and bake 15 more minutes.
Serves 4

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