Eggplant with Spinach

Name: Eggplant with Spinach
Total time: 30 min
Yield: 4
Ingredients: 1 large eggplant (400g), cut into thin slices; 1 tablespoon of salt; 4 cloves of garlic, minced; 1/4 cup of olive oil (60ml); 2 cups of washed and drained spinach leaves (200g); 2 cups of fresh parsley breadcrumbs (200g); 1 tablespoon of oregano

1
1 large eggplant (400g), cut into thin slices
2
1 tablespoon of salt
3
4 cloves of garlic, minced
4
1/4 cup of olive oil (60ml)
5
2 cups of washed and drained spinach leaves (200g)
6
2 cups of fresh parsley breadcrumbs (200g)
7
1 tablespoon of oregano

Ingredients

1
1 large eggplant (400g), cut into thin slices
2
1 tablespoon of salt
3
4 cloves of garlic, minced
4
1/4 cup of olive oil (60ml)
5
2 cups of washed and drained spinach leaves (200g)
6
2 cups of fresh parsley breadcrumbs (200g)
7
1 tablespoon of oregano

Directions

1
On a plate, distribute the eggplant and sprinkle with salt. Reserve
2
In a medium non-stick skillet, sauté the garlic in olive oil over medium heat until soft (about 2 minutes)
3
Add the eggplant and spinach, cover, and cook, stirring occasionally, until tender (about 10 minutes)
4
Sprinkle with parsley mixed with oregano, cover, reduce heat, and cook until warm (about 3 minutes)
5
Serve hot
6
297 calories per serving