Light and delicious healthy eggplant parmesan with baked eggplant, homemade sweet tomato sauce, spinach, and cheese.
Adapted from a recipe in The Moosewood Cookbook
Equipment: 2 rimmed baking sheets, a 9 x 14 x 2 inch casserole
For The Eggplant
For The Tomato Sauce
Which Canned Tomatoes are Best? San Marzano tomatoes are my favorite. They're grown in a region of southern Italy that has rich volcanic soil and produces, in my opinion, the absolute best tomatoes for sauce. When I can't find them, I use Muir Glenn organic or another brand of organic tomatoes.
Keywords: baked eggplant parmesan, eggplant parmesan with spinach, no-fry eggplant parmesan