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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Spinach and Eggplant Casserole Recipe

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This recipe for Spinach and Eggplant Casserole is from Taste of Townsend, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium eggplant
olive oil
1 bag or fresh spinach
1 jar spaghetti sauce, whichever you like
bag of combined cheeses, Mozzarella, Romano and Parmesan
salt, pepper, garlic powder, basil or oregano herbs
Directions:
Directions:
Slice eggplant into ⅓ inch slices.
Brush with olive oil and sprinkle with salt, pepper garlic powder and basil or oregano. Bake at 375º for 10 minutes on each side until browned. Place a layer of eggplant into a casserole. Layer spinach on top of eggplant. Layer the sauce on top of spinach and repeat until all ingredients are used up and end with eggplant. Top with the cheese mixtures and bake at 375º until heated through and cheese has melted.

 

 

 

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