Eggplant…eat it! It’s good for you!
I’m not a vegetarian…but I love this dish…it just lacks protein (shame on me). But…in all honesty, I ate chicken with it (since I had to cook some anyways). So for those that AREN’T vegetarians…add chicken! Or…for those that are, perhaps tofu. 🙂
Ingredients makes enough for 2 adults…with some left over eggplant and sauteed spinach for next day lunch!
30 minutes prep and cook time.
- Large Eggplant
- Package of Baby Spinach
- Package of Cherry Tomatoes or other small Tomato
- Garlic 2-3 cloves
- 1 package of Crimini Mushrooms
- EVOO and/or PAM
- Salt, Pepper
- (optional) 2 packages Minute Brown Rice and 2 Chicken Breasts
Preheat oven to 350F.
Wash eggplant. Slice in 3/4 inch rounds. Spray large cookie sheet with PAM. Spread out eggplant on cookie sheet, spray top with PAM or Misto EVOO and lightly sprinkle salt and pepper. Bake for 20 minutes. Flip eggplant and cook for an additional 5 minutes. Done.
While eggplant is cooking, wash spinach, tomatoes and mushrooms.
Dice 2-3 cloves of garlic.
I used about 2/3 of the package of tomatoes pictured. Cut tomatoes in half. Set aside.
In a large skillet, add light layer of EVOO, diced garlic, spinach, and cracked black pepper and lightly salt if you wish. Cook on medium/high heat until spinach starts to wilt. Add tomatoes and finish cooking. The tomato’s skin will wilt when done.
In a medium skillet, add light layer of EVOO and mushrooms. Cook on medium/high heat until nicely browned.
(Basically all 3 are cooking at the same time…2 skillets and eggplant in oven).
If you want to add rice and chicken…butterfly the chicken, season and cook on a skillet with some EVOO… at the same time or even before. Pop rice in microwave for 1 minute at the end.