Eggplant Spinach Parmesan Recipe Baked Eggplant & Spinach Parmesan

Hey there foodies, today we're going to talk about a classic dish that's perfect for any occasion. That's right, we're talking about lasagna! But not just any lasagna, we're talking about Eggplant, Spinach & Mushroom Lasagna. Trust me, your taste buds are going to love this one. Let's start with the basics. What do you need to make this dish? Here's what you'll need: For the lasagna filling: - 1 large eggplant, thinly sliced - 2 cups baby spinach - 1 cup sliced mushrooms - 2 cloves garlic, minced - 1 cup ricotta cheese - 1 egg - 1/2 cup grated Parmesan cheese - Salt and pepper, to taste For the sauce: - 2 cans (14 oz each) crushed tomatoes - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper, to taste For the lasagna: - 9 lasagna noodles - 2 cups shredded mozzarella cheese Now that you have all the ingredients, let's get cooking! First, preheat your oven to 375°F. Start by slicing the eggplant and mushrooms, and mincing the garlic. In a large skillet, heat some olive oil over medium heat. Add the eggplant and mushrooms and cook until tender. Add the spinach and garlic and cook until the spinach is wilted. Remove from heat and set aside. In a separate bowl, mix together the ricotta cheese, egg, Parmesan cheese, salt, and pepper. Set aside. To prepare the sauce, combine the crushed tomatoes, basil, oregano, garlic powder, salt, and pepper in a saucepan. Bring to a simmer and cook for 10 minutes. Now it's time to start layering the lasagna. In a 9x13 inch baking dish, spread a layer of sauce on the bottom. Add a layer of lasagna noodles, followed by a layer of the eggplant mixture, a layer of the ricotta mixture, and a layer of mozzarella cheese. Repeat until all ingredients are used, ending with a layer of mozzarella cheese on top. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the cheese is golden brown and bubbly. And there you have it, Eggplant, Spinach & Mushroom Lasagna! Trust me, this dish is guaranteed to be a crowd-pleaser. But wait, there's more! If you're in the mood for something a little different, why not try Baked Eggplant & Spinach Parmesan? This dish is perfect for when you're looking for a little comfort food. Here's what you'll need: - 2 large eggplants, sliced into rounds - Salt and pepper, to taste - Olive oil, for frying - 2 cups baby spinach - 1/2 cup grated Parmesan cheese - 1/2 cup breadcrumbs Start by slicing the eggplant and seasoning it with salt and pepper. Heat some olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides. In a separate bowl, mix together the spinach, Parmesan cheese, and breadcrumbs. In a 9x13 inch baking dish, layer the fried eggplant slices and the spinach mixture. Bake at 375°F for 20 minutes, or until the cheese is melted and bubbly. And there you have it, Baked Eggplant & Spinach Parmesan! Perfect for those comfort food cravings. So there you have it, folks. Two delicious and easy recipes for Eggplant, Spinach & Mushroom Lasagna and Baked Eggplant & Spinach Parmesan. Trust me, your taste buds will thank you.

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