Cheesy Eggplant Casserole

This week’s recipe idea:
Cheesy Eggplant Casserole
Serves 2-3
This dish is absolutely delishes with some lamb chops. One of my all time favorites.
1 Large eggplant, sliced into thin rounds
3 Tbsp olive oil
Salt and pepper to taste
1/2 A small onion, chopped
2 Cloves garlic, chopped
2 Small tomatoes, chopped
1 Bunch spinach, chopped (stems removed)
1/2 cup Tomato passata
2 tsp Dried mixed herbs
1/2 cup Feta, crumbled
1/2 cup Mozzarella cheese, grated
Preheat oven to 180C. Bake the eggplant rounds, drizzled with olive oil in a baking tray for about 10 minutes. In a pan, saute the onion until caramelized, add the dried herbs, garlic, tomatoes and spinach and saute for about 3 minutes. now add the passata and stir to incorporate. 
Now increase the oven temperature to 220C. Arrange the baked eggplant rounds in a baking dish (you can choose the size, depending on how many layers you want), pour the tomato mixture on top and then the cheese (Feta and Mozzarella) on top of that and add salt and pepper to taste. You will repeat this step if you’ve decided on more than one layer. Cook for 30-40 minutes. 
A few notes:
Play around with the types of cheeses a bit. This dish is especially tasty with Ricotta and Parmesan added to the Mozzarella. Baby spinach makes an excellent replacement for normal spinach in this recipe and saves you the effort of removing stems.
Why I love Eggplant:
Eggplants contain a high amount of antioxidants, photonutrients and numerous vitamins and minerals. It is also a low calorie, high fibre food. 
For more information on the benefits of Eggplant, such as its anti inflammatory benefits and cancer fighting benefits, please follow this link:
Ingredients available on the YFresh online store:

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