- one eggplant, sliced into 1/2 in.
- a pair of tablespoons oil, or as
- 1 tablespoon garlic powder, or to
- 2 tablespoons olive oil
- 1 little onion, sliced
- three cloves of garlic, chopped
- 2 small tomatoes, chopped
- 1 (10 ounces) package of contemporary
- spinach leaves
- 1/2 cup cheese cheese
- 3/4 cup shredded cheese
- cheese, divided
- 3/4 cup grated Parmesan cheese,
- 3/4 cup tomato sauce
- 2 teaspoons Italian seasoning
heat the kitchen appliance to 350 degrees F (175 degrees C). Brush eggplant slices with oil on each side, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for ten minutes.
Heat a pair of tablespoons of olive oil in a very giant pan over medium heat. Add the onion, garlic, tomatoes, and spinach. Cook and stir for a couple of minutes till fragrant, and also the tomatoes have discharged their juices.
in a very medium bowl, combine 1/2 cup of cheese, 1/2 cup of cheese, and 1/2 cup of Parmesan cheese. Set aside. Place the eggplant slices in a very lubricated 9×13 in. the baking dish. prime with the spinach mixture. Spoon the cheese mixture over the spinach, and unfold it into a skinny layer. Pour the pasta sauce over the cheese layer. Sprinkle the remaining cheese and Parmesan cheese over the top. Sprinkle with Italian seasoning.
Bake for half-hour within the preheated oven, or till heated through, and also the eggplant is well perforated with a fork.