I made this delicious baked dish for dinner tonight and it was fabulous! I called it Eggplant Lasagna, but if you have a better idea for a name please comment and let me know! I made this dish for only me, but it was enough for 2-3 people
Ingredients: 1 Eggplant, 1 gluten-free baguette, 5 small tomatoes (any size works, but this is what I had), fresh spinach, garlic (I use the pre-diced kind in the glass jar), Olive Oil, Balsamic Vinegar, and Cilantro (Optional: Worcestershire Sauce & Lowry’s Seasoned Salt)
Pre-set oven to 400 F (200 C)
Slice your eggplant, and place in baking dish with a little olive oil on both sides (I lined by baking dish with tin foil) and (once the oven is heated) place the eggplant in the oven for about 10 minutes, until slightly crispy (Don’t burn it!!)
Heat a pan on Medium heat with Olive Oil and garlic
Slice your Gluten-Free baguette and set to the side.
Dice all but 2 (1 if you’re using big tomatoes) tomatoes and add to the pan
I added some Worcestershire Sauce and Lowry’s Seasoned Salt to the mixture
Now, slice your remaining tomatoes and set them to the side (or just leave them on the cutting board for a few minutes- you won’t need it again for this recipe!)
After about 8 minutes, your tomatoes should be cooked down a little. Next, add spinach (I didn’t actually measure, but I cooked about 3 handfuls, then added another 2 handfuls once that was cooked down enough to add more)
Once the spinach is cooked down (but not too much), turn off your stove. By now, the eggplant should be ready to take out of the oven.
Pour about half of the tomato & spinach mixture onto the eggplant, place your baguette slices on top of that, then pour the other half of the mixture on top of the bread.
Now, place your sliced tomatoes on the top of the whole dish and place in the oven for about 30 minutes.
Once you take the dish out of the oven, drizzle the top with Balsamic Vinegar and toss the cilantro on top.
Lastly, dish it up and watch the deliciousness leave the baking dish!
I hope you enjoy!!!