Layered Eggplant Recipe

Ingredients

2 Eggplant (large)

2 Tomatoes (large)

2 Yellow or summer squash (large)

1 Onion (medium)

1 bunch Spinach

2 tablespoons Olive oil

3 ounces Goat cheese

3 ounces Shredded cheddar cheese

Peel eggplant and cut into 1/4 inch slices

Cut tomatoes into 1/2 inch squares

Cut squash into 1/8 inch slices

Mince onions and crumble goat cheese

Preheat 1 tablespoon of olive oil in large pan over medium heat

Add spinach and cook for approximately 2 minutes

Remove from heat and cool

Rub remaining olive oil in 9x13 inch baking dish

Arrange layer of eggplant on bottom of dish, followed by a layer of tomatoes (salt and pepper lightly) and a layer of squash

Sprinkle with onions

Add a layer of eggplant followed by a layer of spinach

Sprinkle with goat cheese

Add a layer of eggplant, followed by a layer of tomatoes (salt and pepper lightly) and a layer of squash

Sprinkle with onions

Add layer of eggplant and cover with cheddar cheese

Preheat oven to 400

Cover dish with aluminum foil and bake for 45 minutes

Remove foil and bake until tender, approximately 15 additional minutes

Variations for recipe - mushrooms, olives or capers, different squashes, different cheeses