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Friday, May 29, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Debra Elgin
  • 1 large eggplant
  • 31â�„2 cups bottled marinara sauce
  • 1 large onion, diced
  • 1 TBS vegetable oil4 lbs. chopped fresh spinach or
  • 2 packages (10 ounces each) frozen
  • chopped spinach, thawed
  • 2 tsp. dried basil
  • 1 tsp. dried oregano
  • 1â�„2 tsp. salt
  • 1â�„2 tsp. garlic powder
  • 1â�„4 tsp. nutmeg
  • 1â�„4 cup water
  • 1 tsp. soy sauce
  • 3 cloves garlic, minced or pressed
  • 4 cups portobello mushrooms
  • 1 tsp. dried thyme
  • 1â�„4 tsp. black pepper
  • 2 cups mozzarella cheese
Preheat oven to 375 degrees. Lightly grease a baking sheet with vegetable oil spray.
Cut the eggplant into 1�4-inch-thick slices and arrange them in a single layer on the prepared baking sheet. Bake for 20 minutes, turn the slices over and bake for 15 minutes more. The eggplant should be tender when pierced with a fork. Remove from the oven and lower temperature to 350 degrees.
Spread half of the marinara sauce in a 9-inch square casserole or baking dish and arrange half the eggplant slices over it. In a large nonstick pan coated with cooking spray, sauté the onion in oil or water. Lower heat to medium and add the spinach, basil oregano, salt, garlic powder and nutmeg. Cook for three minutes, stirring often, until spinach is hot.
Spread half of the spinach mixture evenly over the eggplant slices. Heat the remaining 1�4 cup of water and the soy sauce in a large nonstick skillet. Add the garlic and cook and stir for one minute. Add the mushrooms, thyme and pepper. Cook for about 5 minutes over medium heat, stirring often, until the mushrooms are tender. Carefully spread the mushroom mixture over the spinach.
Arrange the remaining eggplant slices over the mushroom mixture and spread the remaining spinach over the eggplant. Pour the remaining marinara sauce on top; sprinkle with cheese. Bake 40 minutes or until heated through. Serve hot or store in refrigerator for up to 3 days.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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