eggplant steaks w/ spinach, sun-dried tomato topping

Eggplant Steaks w/ spinach, sun-dried tomato topping

3 large eggplants (cut into about 10-12 steaks)
1/2 onion, small diced
1 bell pepper, small diced
4 large cloves garlic, minced
1 lb frozen spinach, thawed
1/2 cup sun-dried tomatoes, rough chopped
1 cup shredded parmesan
balsamic vinegar
olive oil
salt and pepper
ref pepper flakes

 

 

 

 

 

– Pre-heat oven to 400 degrees
– Cut off top and bottom of eggplants. Then cut them into 1/2″ thick steaks, vertically. You can get about 2-3 steaks out of one eggplant. Keep the eggplant trim and dice it up to use in the topping
– Line a baking sheet with foil. Arrange eggplant steaks on the baking sheet. Drizzle both sides of eggplant with olive oil and season with salt and pepper. Lightly drizzle with balsamic vinegar
– Bake eggplant for 10-15 minutes, till tender. Then set aside
– Heat a large skillet over medium-high heat. Saute onions, garlic, and red pepper flakes till the onions begin to turn translucent
– Add diced eggplant and bell pepper and cook till tender
– Add spinach and sun-dried tomatoes and parmesan cheese
– Season with salt and pepper
– Divide topping amongst eggplants. If you need to, pop the topped eggplant steaks back into the oven and broil for a few minutes to reheat

 

 

 

 

you’ll never miss the meat!