Makes 8 servings
1 large eggplant
vegetable oil spray
1 25-ounce jar commercial marinara
1 1/2 cups water, divided
1 large onion, chopped (about 2 cups)
2 packages (10 ounces each) frozen chopped spinach, thawed, or 4 pounds fresh spinach, chopped
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup whole-wheat flour
1 teaspoon soy sauce (optional)
3 garlic cloves, pressed or minced
4 cups sliced mushrooms (about 3/4 pound)
1 teaspoon dried thyme
1/4 teaspoon black pepper
- Preheat oven to 375˚F.
- Cut eggplant into 1/4-inch slices (there should be about 12 slices). Arrange in a single layer on a lightly vegetable oil sprayed baking sheet. Bake 20 minutes, then turn and cook second side 15 minutes. Eggplant should be tender when pierced with a fork. Remove from oven and reduce heat to 350˚F.
- Spread half the marinara in a large casserole dish and top with half the eggplant slices.
- Heat 1/2 cup water in a large non-stick skillet. Add onion and cook over high heat, stirring often until all the liquid has evaporated. Add 1/4 cup water and stir to loosen any stuck bits of onion, then continue cooking and stirring until all the liquid evaporates again. Repeat this process twice more. Reduce heat to medium and add spinach, basil, oregano, garlic powder, nutmeg, and salt. Cook, stirring often, until spinach is hot, about 3 minutes, then stir in flour. Cook, stirring constantly, for 2 minutes. Spread half the spinach evenly over the eggplant slices.
- Heat remaining 1/4 cup water and soy sauce, if using, in a large non-stick skillet. Add garlic and cook 1 minute. Add mushrooms, thyme, and black pepper. Cook over medium heat, stirring often, until mushrooms are browned, about 5 minutes. Spread in casserole dish over spinach.
- Top mushrooms with remaining eggplant slices, remaining spinach, and remaining marinara.
- Bake at 350˚F until heated through, about 40 minutes.
Nutrition Information (per serving (1/8 of recipe)
107 calories, 1 g fat, 0.2 g saturated fat, 8% calories from fat, 0 mg cholesterol, 5.4 g protein, 23.6 g carbohydrate, 8.5 g sugar, 6.8 g fiber, 715 mg sodium, 110 mg calcium, 3.1 mg iron, 11.8 mg vitamin C
3645 mcg beta-carotene, 4.2 mg vitamin E