Vegetarian Eggplant Parmesan
A one-pan, healthy, vegetarian, eggplant parmesan made with sweet potato, spinach, onion, and spices! Creamy goat cheese used in place of traditional mozzarella, on top of a basil marinara sauce.
Servings: 6 people
- 1 medium to large eggplant skinned
- 1 large sweet potato skinned
- 1/2 yellow onion chopped
- 2 cups spinach
- 1 36 oz jar marinara sauce
- 4 oz crumbled goat cheese
- 2 tbsp oregano
- 2 tbsp parsley
- 2 tbsp garlic powder
- 1 tsp salt and pepper each
Preheat oven to 350 degrees F and grease a large skillet or baking dish.
In a small mixing bowl, mix all spices and set aside.
Using a mandoline, slice sweet potato into round, thin pieces and set aside. Using a knife, cut the width of the eggplant to approximately 1/4 in. thick, set aside. Chop onion and set aside.
Take greased baking dish, and line the bottom with half the amount of sweet potato slices. Then layer half of the eggplant pieces directly on top.
Take spice mixture, and evenly sprinkle half the amount over eggplant.
Take half of chopped onion, and 1 cup of spinach and sprinkle over eggplant. Spread half of marinara sauce overtop and spread using a spatula.
Evenly sprinkle half of goat cheese over top marinara. Repeat the same process again, starting with a layer of sweet potatoes.
Wrap tinfoil over top and bake for 50 min. remove tinfoil and bake for another 25 min. Let cool, garnish with extra herbs (if desired), and serve!