1 large Seismic Gardens Eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
2 Local eggs, beaten with a fork
1 1/2 cup panko bread crumbs (or make your own bread crumbs)
2 tablespoons extra-virgin olive oil
1 (25 ounce) jar tomato pasta sauce
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1 cup chopped spinach
Cooked pasta of your choice
Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes. Increase oven temp to 475.
Place chopped spinach on bottom of baking dish. Top with pasta, sauce, eggplant and finally all the cheese. Bake for another 15 min and enjoy! Quick easy healthy!