Three-Cheese Eggplant Bake

Alright, I have a fantastic recipe to share with you today - three-cheese eggplant bake.  I found this recipe in the book Wheat Belly, by William Davis, M.D.  (Book review coming later.)

1 eggplant, cut crosswise into 1/2-inch-think slices (I also peeled my eggplant)
1/2 cup extra-virgin olive oil
1 yellow or Spanish onion, chopped (I only used 1/2 an onion)
2-3 cloves garlic, minced
3-4 tablespoons sun-dried tomatoes
4-6 cups spinach leaves
2 tomatoes, cut into wedges (or sliced)
2 cups tomato sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4-5 fresh basil leaves, chopped

Preheat oven to 325 degrees.

Brush both sides of eggplant slices with olive oil reserving about 2 tablespoons of oil, then layer in a baking dish.  (I used a 9 x 13.)  Bake for about 20 minutes.  Remove eggplant but leave oven on.

Heat remaining oil in a large skillet over medium heat.  Add the onion, garlic, sun-dried tomatoes, and spinach and cook until onion softens.  (I did this while the eggplant was in the oven.)

Scatter the tomato wedges/slices over the eggplant.  Spread the spinach mixture on top.  Top the spinach mixture with the tomato sauce.

Mix together the ricotta and mozzarella cheeses in a bowl.  Spread the cheese mixture over the tomato sauce and sprinkle with the basil.  Sprinkle the Parmesan cheese over the top.

Bake uncovered until bubbling and the cheese is melted, about 30 minutes.

This dish was soooo good.  My husband had three servings of it!  We will definitely be making this again at our house.  Hopefully, you will enjoy it to.