Servings: 7

1 box of Trader Joe's frozen eggplant 1 box of Trader Joe's frozen eggplant
 
Roasted vegetable ingredients Roasted vegetable ingredients
1 tbsp of olive oil 1 tbsp of olive oil
Salt and pepper to taste Salt and pepper to taste
Dried basil Dried basil
Chopped baby eggplant Chopped baby eggplant
Chopped red and yellow pepper Chopped red and yellow pepper
Chopped sweet onion Chopped sweet onion
Broccoli florets Broccoli florets
Sliced mushrooms Sliced mushrooms
 
Sauce Ingredients Sauce Ingredients
1 jar of Aldis organic basil and garlic sauce 1 jar of Aldis organic basil and garlic sauce
Chopped onions, peppers and garlc Chopped onions, peppers and garlc
 
Cheese topping Cheese topping
3/4 cup ricotta ¾ cup ricotta
3/4 cup mozzarella ¾ cup mozzarella
Dried basil Dried basil
8 tbsp of grated parmesan 8 tbsp of grated parmesan
Fresh spinach Fresh spinach

Preheat the oven and Bake eggplant using box directions
Roast vegetables with olive oil, salt and pepper and basil on a cookie sheet on 450° For 20 to 30 minutes
Spray a large pan with olive oil and cook the spinach. Remove it from the pan and set aside for the cheese topping
Add the chopped onions, garlic and peppers to the pan cook for a few minutes. Add the sauce and the roasted vegetables and cook on low for about 10 minutes
Mix the spinach with the ricotta, mozzarella and basil and set aside
Layer the sauce mix in a large casserole dish, top with baked eggplant and cheese mix, add sauce mix to the top and sprinkle Parmesan cheese and garlic powder on top no bake on 350° For 30 minutes