"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Spinach and Eggplant Casserole Recipe

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This recipe for Spinach and Eggplant Casserole, by , 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!

Contributor:  
Contributor:  
Townsend resident

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 375 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 375 until heated through and cheese has melted.

 

 

 

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