Well, it's official - I am an eggplant farmer. This was the first summer that I'd tried my hand at eggplant farming and to be honest - I had low expectations. But, turns out - eggplant is surprisingly easy to grow. I was so excited when I walked out to my garden one afternoon to find these beautiful plants.
1 recipe homemade marinara (I used my lasagna sauce recipe)
2 beautifully home grown eggplant (or store bought)
8 ounces ricotta
4 ounces cream cheese
5 ounces frozen spinach (thawed)
4 Tablespoons Parmesan cheese
1/2 teaspoon basil
1/2 teaspoon oregano
dash of salt
Slice eggplant thinly and lay flat on a baking sheet.
Roast in a 400 degree oven for 10 minutes.
Pour half of the marinara sauce in bottom of a small baking dish.
Combine ricotta, cream cheese, spinach, Parmesan, mozzarella, salt, basil and oregano. Spread a thin layer onto each roasted eggplant strip.