It is hard not to instantly fall in love with this stacked version of classic eggplant parmesan.  Made healthier than the classic version in two ways:1) by baking the Panko-Parmesan crusted eggplant slices instead of frying them, and 2) by topping each round of eggplant with a hearty tomato sauce and mound of sautéed spinach. ( Feel free to top each eggplant parmesan stack with shredded mozzarella cheese as the recipe suggests, but I couldn’t resist topping them with a round of fresh, gooey mozzarella cheese instead.)

(To view this recipe, click on the following link: http://www.vegetariantimes.com/recipe/eggplant-parmesan-with-creamed-spinach/)

Tagged: baked eggplant parmesan, creamed spinach, eggplant, eggplant parmesan, Italian, marinara sauce, mozzarella cheese, panko breadcrumbs, Parmesan cheese, spinach, vegetarian, Vegetarian Times