Eggplant Napoleon

Vegetarian Dinner tonight! Using some reserved marinara sauce from the freezer and a little imagination I made a healthy and budget friendly dinner. These can easily serve 4, there are just two of us and we love leftovers!

Ingredients:
1 medium eggplant, heavy for its size
3 cremini mushrooms
1 handful spinach
1 small clove garlic
1/4 cup Breadcrumbs
2 Tbsp. Grated Parmesan
1/4 cup Shredded Mozzerella Cheese
olive oil
salt
pepper
1 cup marinara sauce
1/2 Lb. pasta of your choosing

Slice the eggplant into 1/4 inch rounds and layer in a colander. Add two pinches of salt and mix with eggplant, set aside for 15 minutes.

Preheat oven to 400° F. Pat eggplant dry and arrange in an even layer on a sheet pan (or two). Brush both sides with olive oil and season with salt and pepper. Bake for 15 minutes, flipping once halfway. Slice mushrooms and saute in 1 teaspoon olive oil with a smashed clove of garlic until tender. Discard garlic and set mushrooms aside.

To build the Napoleons start with 4 large eggplant rounds, layer one spoonful of marinara, mushrooms, and mozzarella on the round. Add a smaller or similar sized eggplant round and continue layering marinara, spinach, and mozzarella. Continue layering ending with eggplant. You should have about 1/2 cup of sauce left over. Finish the napoleon with one more spoonful of sauce, the breadcrumbs, top with Parmesan cheese. We were able to make 4 napoleons, 4 eggplant layers high, and even had few rounds to snack on. Return pan to oven and cook for 7-10 more minutes.

Boil your pasta, drain, and add remaining sauce. If you are making this for more than two people or you like saucier pasta you may need more sauce.

Wondering what that colorful pasta is? Ronzoni Garden Delight spaghetti. Each serving has a full serving of vegetables! It was a GREAT deal at the store the other day! On sale 2 for $2 and I had a coupon to save fifty cents, and I only bought one....so it cost 50¢! So awesome!