Eggplant Spinach Parm
Serves 630 mins prep40 mins cook
A classic! But remixed with extra greens cause you know the deal 😉🌿
0 servings
What you need
Instructions
Peel eggplant into zebra like stripes. Thinly slice eggplant lengthwise. Salt eggplant and let sit for 30-40 min to sweat. Press down on eggplant to remove excess liquid. Brush with oil. Sprinkle almond flour and salt/pepper. Roast at 450 for 15/20 min until browned. Let cool. In a baking dish, spoon 1/4 cup marinara onto dish. Layer eggplant, then basil, sprinkle pecorino, spinach, and sauce. Continue until you use all eggplant and too with sauce and cheese and basil. Bake for 45 min at 375. Let cool for 30 min. Enjoy!View original recipe