March 2020
Makes six servings

Ingredients
2 large eggplants, sliced into 1-inch thick rounds
½ tsp salt
24 oz low-sodium tomato sauce
½ cup reduced-fat mozzarella cheese, shredded
1 cup fresh cherry tomatoes, sliced
1 cup fresh spinach, roughly chopped
Pepper flakes, optional

Preparation
1. Preheat your oven to 425 F.
2. Arrange the eggplants on a greased baking sheet.
Sprinkle the salt and bake for 15 - 20 minutes.
3. Remove the eggplant from the oven and turn on
the broiler. Spread 1 tablespoon of tomato sauce
onto each eggplant round followed by a sprinkle
of cheese. Arrange spinach and cherry tomatoes
over the cheese and add pepper flakes, if desired.
4. Broil for 3 - 5 minutes. Watch carefully during this
process to avoid burning.