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I believe that vegetarian cuisine should be healthful. Who’s with me?
Combine marinade ingredients in a shallow covered dish. Place eggplant slices in a dish and flip to ensure they are coated with marinade. Place covered in refrigerator for 2 hours.
Preheat oven to 400ºF. Spray a baking sheet lightly with olive oil spray. Place marinated eggplant on sheet, skin-side down. Bake for 20-30 minutes, or until flesh is softened.
While eggplant cooks, prepare the sauce. Heat olive oil in a medium saucepan over medium high heat. Add chopped spinach and kale, and saute until softened. Add marinara sauce and heat through, then reduce heat to a simmer until serving.
To serve, place eggplant slices on a plate, then drizzle each with 1/2 cup marinara sauce. Sprinkle 1 tablespoon bread crumbs over each. Garnish with pine nuts and shredded Parmesan cheese.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!