Vegetarian

baked eggplant parmesan with spinach is for Dinner.

baked eggplant parmesan with spinach takes 5 minutes to prepare.

baked eggplant parmesan with spinach takes 35 minutes to cook.

baked eggplant parmesan with spinach makes 4 servings.

The ingredients for baked eggplant parmesan with spinach are:

1 large eggplant, unpeeled, cut into 1/2 inch slices
olive oil
2 C fresh spinach, chopped
1 clove garlic, minced
marinara sauce
mozzarella or italian blend of cheeses
2 Tbsp parmesan cheese

Here is how you make baked eggplant parmesan with spinach:

Saute spinach and garlic until spinach is slightly wilted. Set aside.Preheat oven to 425. Slice eggplant into 1/2 inch slices, brush with olive oil on both sides and put on a cookie sheet. Bake for 20-25 mins until fairly soft (not mushy) and lightly browned. Remove from oven.In a 8x8 casserole (or similar size), spread a thin layer of marinara sauce. Layer eggplant, marinara, cheese and spinach. Repeat. Sprinkle top with mozzarella and parmesan. Return to oven until hot and bubbly.Number of Servings: 4Recipe submitted by SparkPeople user LUVALAB.

The nutritional information for baked eggplant parmesan with spinach is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 329.8

• Total Fat: 23.1 g
• Cholesterol: 22.0 mg
• Sodium: 862.5 mg
• Total Carbs: 20.0 g
• Dietary Fiber: 5.8 g
• Protein: 11.9 g

The dietary needs meet for baked eggplant parmesan with spinach is Vegetarian