eggplant and spinach casserole

My goal at 5PM today was one thing: get home and get out running as quickly as possible. It was just too nice outside to dilly-dally. And nice it was! Sun, hardly any clouds... just a great evening to be outside.

Eggplant parmesan is one of my most coveted dishes. But it's also kind of unhealthy. So I wanted a dish that captured the essence of eggplant parm (eggplant, cheese, tomato sauce) but was still a healthy option. By those standards, I think  this dish was a success.

Eggplant & Spinach Casserole

• 1 eggplant
• 1 can diced tomatoes
• 1 jar all natural tomato sauce
• 1/2 bag spinach
• 1 tub ricotta

Preheat broiler.




Step 1: Slice eggplant into slices, approximately 1/4-1/2" thin



Step 2: Place eggplant slices onto baking sheet and brush with olive oil and sprinkle salt, pepper, and garlic powder. Put slices into broiler for about 5 minutes, until slices are browned and semi-soft.







Step 3: While slices are broiling, cover bottom of casserole dish with tomato sauce.

Step 4: Once slices are done, place one layer of slices into dish. Turn oven down to 350F.











Step 4: Add dollops of ricotta onto each slice, and then add some more in the crevices for good measure (who doesn't like ricotta?!)












Step 5: Add a hearty layer of spinach.










Step 6: Add diced tomatoes on top of spinach.













Step 7: Ricotta time! Add more dollops on top of diced tomatoes and spinach.

Step 8: Add you final layer of egglplant slices.











Step 9: Cover eggplant slices, ricotta, and spinach with tomato sauce.


Step 10: Bake in 350F oven for about 20-25 minutes.





TA-DA! You've got your meaty eggplant, your cheesey middle, and a healthy dose of green to keep you honest. Yum.