Mexican Eggplant

Preheat Oven: 350
Cooking Time: 45

2 med. eggplants cut 1/2" slices
1 c. diced onion
1 can 16 oz. marinara or tomato sauce
4 oz. diced green chilies
2 minced garlic cloves
6 oz. chopped spinach
8 oz. shredded lf cheddar

In skillet sauté onion in 1/2 T oil to soften. Add the marinara, 1/2 T cumin, 1/2 T oregano (or to taste), the chilies and garlic and simmer 5-10 min.

Spray a 9x12 bake pan with Pam.

Layer 1/2 of each ingredient in this order: eggplant, spinach, cheddar, sauce, then repeat.

Can chill overnight or bake right away at 350 for 45 min.

I serve this with broiled Mexican seasoned chicken breast. But it is great on its own. You can also use this same recipe with sliced Portobello mushrooms.