Vegetarian

Eggplant Spinach Casserole is for Dinner.

Eggplant Spinach Casserole takes 15 minutes to prepare.

Eggplant Spinach Casserole takes 50 minutes to cook.

Eggplant Spinach Casserole makes 12 servings.

The ingredients for Eggplant Spinach Casserole are:

2 eggplants, Sliced 1/4" rounds
2 cups Fresh Spinach, Chopped
4 large Egg, fresh, whole, raw
3 cups Panko Bread Crumbs, Italian Seasoned
3 cups Rinaldi Tomato & Basil Pasta Sauce
2 cups Kraft Finely Shredded Italian 5 Cheese

Here is how you make Eggplant Spinach Casserole:

1. Preheat oven to 400 degrees, grease 2 baking sheets with olive oil.2. Rinse and dry eggplants and cut into 1/4" slices3. Add eggs to round shallow bowl and wisk until mixed4. Add bread crumbs to shallow bowl5. One at a time, add slices of eggplant to egg mixture then press into bread crumbs covering all sides, place on greased baking sheet, continue until all slices are breaded6. Bake eggplant for 20 minutes until brown, flip to other side and bake until brown, remove from oven and reduce temp to 350 degrees.7. Spread about 1/2" cup of sauce on bottom a baking pan, add a layer of the baked eggplant, cover with chopped spinach, 1 cup of cheese and 1 cup of sauce, repeat with another layer and end with sauce.8. Bake at 350 degrees until cheese is melted, let sit for 10 minutes before serving.Serving Size: Makes 12 servings - approximately 2 slicesNumber of Servings: 12Recipe submitted by SparkPeople user SCUBALADY65.

The nutritional information for Eggplant Spinach Casserole is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 139.9

• Total Fat: 6.5 g
• Cholesterol: 72.0 mg
• Sodium: 462.0 mg
• Total Carbs: 21.5 g
• Dietary Fiber: 4.6 g
• Protein: 10.3 g