Baked Eggplant and Spinach
1 Eggplant, peeled
2 tablespoons olive oil
Spinach (If frozen, use one package. If fresh, use as much as you can fit into a produce bag.)
1 cup marinara sauce
1/2 cup (or more) shredded cheese
Slice the eggplant into 1/3 inch pieces.
Coat each side of the eggplant slices with olive oil and a little sprinkle of salt. Place in the oven under the broiler (low, if you have a choice). You can use a cookie sheet if desired, but I like to put it directly on the rack.
While you're waiting for the eggplant to cook, cook the spinach. I prefer to steam it, but it doesn't really matter.
When the eggplant is lightly browned on top, flip it over and allow the other side to cook. It takes about 5 minutes per side, but oven temperatures vary, so keep an eye on it. (Pro tip: If the eggplant seems a little dry after cooking the first side, feel free to slap some more olive oil on the uncooked side before putting it back into the oven.)
Once the eggplant is lightly browned and softened, remove it from the oven. Place a layer of eggplant in the bottom of an oven safe dish.
Add a layer of cooked spinach.
Add a layer of marinara sauce, and then repeat the layers until you run out of eggplant.
Then look at how amazingly healthy you're being and realize there isn't enough protein happening. Fix that with some shredded cheese on top of your last layer of marinara.
I'm a fan of mozzarella and provolone, but anything works.
Bake at 375 degrees for about 20 minutes, or until it is warmed all the way through. Then turn the broiler on high and make some quick magic.
Whoever first figured out that burnt cheese is the greatest thing ever deserves a medal. We fight over that stuff at my house.
I like this as a side or a main course exactly as it comes out of the oven. The husband, however, likes to put a huge serving of it on a hoagie roll.
It's good no matter what.