Ingredients
2 small eggplants, peeled and cut into 1/2-inch slices3 tablespoons olive oil, divided1 teaspoon garlic powder1 teaspoon salt, divided1/2 teaspoon pepper, divided2 small tomatoes, finely chopped1 small onion, finely chopped1 tablespoon Italian seasoning2 teaspoons minced garlic1 package (6 ounces) fresh baby spinach1 cup reduced-fat ricotta cheese1 cup shredded part-skim mozzarella cheese, divided1 large egg, lightly beaten2 cups garden-style pasta sauce
Preparation
Brush both sides of eggplant slices with 2 tablespoons oil; sprinkle with garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, covered, over medium heat or broil 4-6 in. from the heat for 2-3 minutes on each side. Set aside.
In a large skillet, saute the tomatoes, onion, Italian seasoning, and remaining salt and pepper in remaining oil. Add spinach; cook 1 minute longer. Add spinach; stir until wilted. Combine the ricotta, 1/2 cup mozzarella and egg; stir into tomato mixture.
Arrange eggplant in a single layer in a 13x9-in. baking dish coated with cooking spray. Top with tomato mixture and pasta sauce. Sprinkle with remaining mozzarella.
Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving.
