Baked Eggplant Delight with Spinach and Cheese

Preheat your oven to 200°C (390°F).

Slice the eggplants into rounds about 1 cm thick. Sprinkle with salt and let them sit for 15 minutes to draw out excess moisture. Pat dry with a paper towel.

Arrange the slices on a baking tray, drizzle with olive oil, and roast for 20–25 minutes until golden and tender.

Meanwhile, blend the tomatoes with 500 ml water to make a fresh tomato sauce. Simmer the sauce in a pan with salt and Italian herbs until it thickens slightly (about 15 minutes).

In a skillet, sauté the minced garlic and chopped mushrooms in olive oil for 3–4 minutes. Add spinach and cook until wilted (or heated through if using frozen).

Remove from heat and mix in the cottage cheese. Season lightly with salt and herbs.

In a baking dish, spread a layer of the tomato sauce. Add a layer of roasted eggplant slices, then spoon over the spinach-cottage cheese mixture.

Repeat the layers, ending with a final layer of tomato sauce. Top generously with shredded mozzarella.

Bake in the oven for 20 minutes or until the cheese is golden and bubbly.

Let it rest for 5–10 minutes before serving.

Serving and storage tips