Thursday, April 29, 2010

Eggplant Mozzarella

Eggplant Mozzarella (not parmesan)
serves 4
2 eggplants sliced into rounds and grilled
2 cups baby spinach leaves
2 cups real easy tomato sauce mixed together with 1 cup Rao's Marinara sauce
3 cups of shredded mozzarella cheese
salt and pepper to taste
Pour some tomato sauce into the bottom of the baking dish of your choice. Place grilled eggplant on top, covering the dish's surface area. Sprinkle 1/2 the spinach leaves on the eggplant slices and then sprinkle with cheese, salt, and pepper. Pour more sauce on top of the cheese and then repeat layering ingredients until you run out making sure the top layer is cheese.
Bake at 375 for about 40-50 minutes. Enjoy!


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