- 1 large eggplant, peeled and sliced
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 10 ounces diced tomatoes
- 1 small onion, chopped
- 2 tablespoons chopped fresh chives
- 4 ounces shredded Colby-Monterey Jack cheese
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange eggplant slices in a shallow baking dish; top with a layer of spinach.
- Mix tomatoes, onion, and chives together in a bowl; spread evenly over the spinach layer.
- Bake in preheated oven for 20 minutes, sprinkle Colby-Monterey Jack cheese evenly over the dish, and continue baking until the cheese melts slightly, about 2 minutes. Cool 5 minutes before serving.
10/13/2019
recipepes.com
eggplant with salsa flavor, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
