Recipe: Eggplant and Spinach

from co-op member Nina

Eggplant and spinach


  • 2 medium eggplants
  • A co-op sized bag of spinach
  • 8 or 9 mushrooms
  • Tomato sauce
  • Sundried tomatoes
  • Parmesan cheese
  • Monterey jack cheese, or grated mozzarella
  • Olive oil


  1. Peel both eggplants and slice them into 1/8 inch thick circles.
  2. Soak a handful of sundried tomatoes in hot water to soften them up.
  3. Set oven for 375 degrees.
  4. Coat two cookie sheets with olive oil, lay the eggplant slices on them and bake in oven for 20 minutes.
  5. While they are baking slice mushrooms thinly, and chop spinach – not too small.
  6. When tomatoes are soft cut them into small pieces with scissors.
  7. Grate 2 cups of cheese.
  8. Pour some tomato sauce into the bottom of a small lasagna pan.
  9. Layer the slices of eggplant across the bottom of the pan.
  10. Spread out ½ the mushrooms on top of them.
  11. Layer on ½ of the chopped spinach, sprinkle on ½ the tomatoes.
  12. Sprinkle on some grated parmesan, and then 1/2 of the grated cheese.
  13. Pour on a little more tomato sauce, then repeat the eggplant, mushroom, spinach, tomato, parmesan cheese step.
  14. Layer on the rest of the eggplant
  15. Pour on more sauce, and then put on the rest of the grated cheese.
  16. Cover with aluminum foil, and bake at 375 for 45 minutes.
  17. Let cool for about 10 minutes before eating.

This is really good with pesto pasta on the side.

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