Baked Eggplant Italiano

• 2 small eggplants, peeled and cut into 1/2-inch slices
• 3 tablespoons olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 small tomatoes, finely chopped
• 1 small onion, finely chopped
• 1 tablespoon Italian seasoning
• 2 teaspoons minced garlic
• 1 package (6 ounces) fresh baby spinach
• 1 cup reduced-fat ricotta cheese
• 1 cup shredded part-skim mozzarella cheese, divided
• 1 large egg, lightly beaten
• 2 cups garden-style pasta sauce

1. Brush both sides of eggplant slices with 2 tablespoons oil; sprinkle with garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, covered, over medium heat or broil 4-6 in. from the heat for 2-3 minutes on each side. Set aside.
2. In a large skillet, saute the tomatoes, onion, Italian seasoning, and remaining salt and pepper in remaining oil. Add spinach; cook 1 minute longer. Add spinach; stir until wilted. Combine the ricotta, 1/2 cup mozzarella and egg; stir into tomato mixture.
3. Arrange eggplant in a single layer in a 13x9-in. baking dish coated with cooking spray. Top with tomato mixture and pasta sauce. Sprinkle with remaining mozzarella.
4. Bake, uncovered, at 350u0b0 for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving.

eggplants, olive oil, garlic, salt, pepper, tomatoes, onion, italian seasoning, garlic, baby spinach, ricotta cheese, mozzarella cheese, egg, gardenstyle pasta sauce

Taken from www.tasteofhome.com/recipes/baked-eggplant-italiano/ (may not work)