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Sliced eggplant is roasted and then topped with spinach, marinara sauce, and cheese for a low-carb, gluten-free vegetable dish that makes a great light addition to a heavy meal.
1 large eggplant
salt
1 and 1/2 tablespoons Gefen Olive Oil
1 and 1/2 cups marinara sauce
1/2 onion, sliced
2 cloves garlic, chopped
1 and 1/2 cups pizza or marinara sauce
1 and 1/2 cups frozen spinach
1 and 1/2 teaspoons dried oregano
1 cup shredded mozzarella or muenster cheese
crushed red pepper (optional)
Preheat oven to 400 degrees Fahrenheit.
Slice eggplants vertically into 1/3-inch-thick slices.
Spray a baking sheet with oil spray. Place eggplant on tray and brush both sides with a generous amount of oil.
Sprinkle with salt and pepper and bake for 10–14 minutes or until eggplant is soft.
While eggplants are roasting, add oil to a skillet and sauté onion until soft. Add garlic and sauté for another minute. Add pizza sauce, spinach, and oregano and cook for five to eight minutes or until spinach is cooked through.
Top each eggplant slice with the spinach-sauce mixture. Top with shredded cheese.
Bake for five to 10 minutes or until cheese is melted.
Sprinkle on some more oregano and some crushed pepper if desired.
Styling by Shainy Maiman
Photography by Ruby Studios
www.thevoiceoflakewood.com
(732) 901-5746
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was really good!