INGREDIENTS

• 1 large eggplant
• 1 Tablespoon olive oil 
• 1/2–1 cup no sugar added pizza sauce*
• 2 garlic cloves, minced
• 1/2 yellow onion, sliced
• 1 cup fresh baby spinach
• sea salt, to taste
• ground pepper, to taste
  
  • 3/4 cup shredded mozzarella cheese
  • ¼ cup chopped fresh oregano
  • crushed red pepper (optional)

  INSTRUCTIONS

  1. Preheat the oven to 400°F.
  2. Slice the eggplant lengthwise, about 1/4-1/3 inches thick. Brush or rub a little olive oil on each side of the eggplant slices and place on a baking sheet lined with parchment paper or a baking stone. Sprinkle with salt and pepper. Place in oven for 7-10 minutes, or until eggplant is hot and starting to cook down.
  3. Meanwhile grab a skillet, add 1/2 Tablespoon olive oil and sauté the garlic and onion until soft (about 3-4 minutes). Season with salt and pepper. Add pizza sauce and spinach to the skillet and cook for 1-2 additional minutes until mixture is warm and spinach has wilted.
  4. Remove the eggplant slices from the oven, top each with the onion and spinach mixture. Sprinkle with cheese and chopped oregano. Place in the oven for approximately 5 minutes, or until the cheese has melted. Serve immediately with more fresh oregano and crushed red pepper.

     NOTES

     • If you’d like to add more protein to this dish, simply add about 8 oz of ground chicken sausage or veggie sausage to the skillet with the garlic and onion. Sauté until sausage is thoroughly cooked and then add your pizza sauce and spinach.
       

       NUTRITION

       • Serving Size: 1/2 of recipe
       • Calories: 331
       • Sugar: 15g
       • Sodium: 791mg
       • Fat: 19g
       • Carbohydrates: 25g
       • Fiber: 9g
       • Protein: 17g