Eggplant is just an amazing thing.  I love it breaded with cornmeal and fried, or made into a casserole with bread crumbs or even in chili.  But this may be my favorite way yet.  It makes being wheat-free a little more happy.

Olive oil
1 Vidalia onion, chopped
1 T. minced garlic
1 lb. fresh ground meat (pork, beef or turkey)
Seasoned salt to taste
1 T. chopped parsley
1 jar prepared pasta sauce (I used Classico Tomato & Basil)

1 large eggplant, peeled and diced
1 lb. sliced fresh mushrooms
1 large bag clean fresh spinach
1 c. grated parmesan
4-6 slices provolone (enough to cover pan)
2 c. grated mozzarella

Heat 2 T. olive oil in skillet and saute onion with garlic until onion is soft. Transfer to LARGE bowl (you will be adding other stuff to this).

In same skillet, brown ground meat until pink is gone. Drain fat if necessary and stir in seasoned salt and parsley. Add to bowl with onion and garlic, add jar of pasta sauce and stir until mixed well. This is your kitchen gravy and it’s great with pasta or French bread, too. But back to the plan.

Prepare a 9” x 13” pan. I lined mine with foil that I then sprayed with cooking spray.

Put enough gravy in the pan to cover the bottom and reserve the rest for the top.

Back to that skillet. Heat more olive oil if necessary, add eggplant and stir occasionally until eggplant begins to sweat and soften. Spread out on top of gravy in 9” x 13” pan. Layer mushrooms on top of this.

This is the last thing for the skillet: the spinach. It will be a huge pile but as it cooks it will shrink down to nothing. I promise you. Once the spinach is wilted and soft, stir in the parmesan cheese. Then spread this on top of the eggplant and mushrooms.

Cover with a layer of provolone cheese.

Then cover with the rest of the kitchen gravy.

Top with mozzarella.

You can put this straight into the oven or stick into the fridge and heat up later.  Either way, it takes about 30-40 min in a 350 degree oven.  You might need to turn on the broiler to brown the cheese on top if you’re in a hurry and you like it that way.

Serves four hungry people, more if you add sides/and or bread.  We had fresh corn on the cob with ours.


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