This vegetarian lasagna-like dish subs thinly sliced eggplant and zucchini for noodles. Or maybe it’s more like an eggplant Parmesan, without the Parmesan. Either way, this baked dish is perfect for a weeknight meal and can be easily made in larger batches for a social gathering. If you don’t cook with eggplant often, look for heavier one with firm, glossy skin. This recipe calls for both asiago and goat cheese, but most cheeses will do—so if you wanted to put an eggplant parm spin on it, go for it!
1 large eggplant
1 garlic clove, minced
12 oz. baby spinach
6 Tbsp. extra virgin olive oil
4 oz. crumbled goat cheese
2 oz. asiago cheese
2 tsp. Italian seasoning
1 tsp. red pepper flakes
Sea salt, to taste
Black pepper, to taste
- Peel eggplant and cut into eight slices lengthwise Set between paper towels for at least one hour to remove moisture from eggplant.
- Preheat oven to 400 degrees F.
- In skillet with 2 Tbsp. olive oil, cook spinach, red pepper flakes, black pepper, sea salt, Italian seasoning and garlic. Cook for three minutes, stirring often until spinach is fully wilted and set aside.
- Cut ends off of zucchini and slice in half, then into four slices lengthwise. Cut tomato into 6-8 slices.
- Coat 9×13-in. pan with 1-2 Tbsp. olive oil. Lie four eggplant slices along bottom, turning every other one so the thicker end is at the top. Drizzle 1 Tbsp. olive oil over eggplant.
- Stack two rows of zucchini slices going the opposite direction in the dish, so they are going lengthwise across the 13 inches. Add half the spinach and half the goat cheese to this layer. Then, using entire tomato, layer two rows tomato.
- Add remaining spinach and goat cheese, then add two more rows zucchini lengthwise. Drizzle 1 Tbsp. olive oil, and layer the remaining eggplant, topping with remaining oil.
- Sprinkle asiago cheese on top, cover with aluminum foil and bake for 45 minutes.
If you’re looking for sides to make with this dish, try the following: