Eggplant Parmesan

Tried this as an experiment last night and it turned out really wonderful. I replaced the ricotta that acts as a filling for many eggplant parm recipes with a flavorful goat cheese spread and more veggies, and the flavors are absolutely amazing together (not to mention, a bit healthier).

1 box breaded eggplant slices
marinara sauce
2 handfuls shredded mozzerella
parmesan cheese
1 small clove garlic
4 baby bella mushrooms
3 handfuls fresh spinach
2 ounces goat cheese
oregano

Bake the eggplant slices on a baking sheet according to the directions on the box.

Meanwhile saute the mushrooms and garlic together with a little nonstick spray. Add the spinach and cook until the liquid is almost gone. Turn off the heat and add the goat cheese, a hefty pinch of oregano, and about a tablespoon of parmesan (or to taste). Stir until incorporated.

In a small casserole dish, spoon a little marinara to coat the bottom of the dish, then a layer of eggplant slices. Spread the goat cheese evenly over this, then add another thin layer of marinara, another of eggplant, then marinara again. Top the whole thing with a couple of handfuls of mozzerella and a bit more parmesan.

Bake covered at *375 for 30 minutes, then uncover for another 5 min. Serves 3-4.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s