Eggplant-Spinach Casserole

• 1 large eggplant
• 1 (10 oz.) pkg. chopped spinach
• 1/2 c. bread crumbs
• 1 egg, beaten
• 1/2 c. chopped onions
• 1 clove garlic, chopped
• 1/2 c. chopped black olives
• 1 Tbsp. oil
• dash of onion powder
• dash of garlic powder
• 1 Tbsp. grated Romano cheese
• 1/4 c. shredded Mozzarella or favorite cheese
• 1 (8 oz.) can Hunt's tomato sauce
• grated Romano cheese

1. Peel eggplant and slice to approximately 1/8-inch thick slices.
2. Blot dry on paper towels.
3. Mix all ingredients (except Hunt's sauce) and grated Romano cheese.
4. Sandwich this mixture between 2 slices eggplant.
5. Lightly brown on frypan and arrange in 13 x 9-inch baking dish.
6. Spread Hunt's sauce over all and sprinkle with grated Romano cheese.
7. Bake in 350u0b0 oven for approximately 30 minutes.

eggplant, chopped spinach, bread crumbs, egg, onions, clove garlic, black olives, oil, onion powder, garlic, romano cheese, shredded mozzarella, tomato sauce, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=579595 (may not work)