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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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BAKED ONLY! spinach is pureed and used to adhere breadcrumbs & parm to eggplant slices. They are baked and then layered with rest of ingredients and baked again until hot & melty Ingredients:
2 eggplant, peeled |
2 c spinach, steamed |
2 c italian style breadcrumbs |
1 c grated parmesan cheese |
15 oz light ricotta cheese |
8 oz mozzarella cheese |
26 oz pasta sauce |
Directions:
1. peel and slice eggplant into 1/4 slices
2. puree spinach adding water until consistancy of beaten egg and then pour into shallow dish
3. mix breadcumbs and parm cheese in a shallow dish
4. coat eggplant peices in spinach puree then in breadcrumb parm mixture
5. place breaded eggplant on cookie sheets and bake 350 until crispy and golden brown
6. layer crispy eggplant with ricotta, pasta sauce, and mozzarella as you desire
7. bake again 350 until heated through and melty
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