Recipe Success - Eggplant "Parmesan"

Ingredients:
1 small eggplant cut into circles about 1/2 inch thick)
1 jar roasted red peppers (whole, not sliced)
Non-stick spray (Pam)
1/2 bag fresh baby spinach
1 jar Bertolli vineyard marinara
1 bag linguini (I used brown rice organic linguini)
"Veggie Shreds" Parmesan shaker
"Veggie Shreds" Mozzarella, shredded

(If cooking for a carnivore, as I was, include 2 butterflied chicken breasts)

Procedure:
1. Bring water to boiling in a large pot, add pasta, and simmer until done. Add salt if desired. Preheat oven to 350.

2. Begin warming marinara sauce in large pot on medium. After about 10 minutes of heating, add 2 handfuls of baby spinach. Allow to simmer long enough for spinach to wilt.

3. On a grill (I used my indoor grill - George Foreman-style) grill the eggplant slices first, and set aside. I then grilled the butterflied chicken breasts. It took about 5 min per eggplant slice, turning once, and about 8-10 minutes for the chicken, flipping once.

4. In one 9" pie pan (I used glass) spray the non-stick spray and put the circles of eggpplant evenly spaced across the pan. Do the same for the chicken in a 8" square casserole dish.

5. Top the eggplant and chicken with 1/2 of a roasted red pepper, and about 1/3 cup of the marinara spinach sauce.

6. On the eggplant, top with veggie shredded mozzarella, and then parmesan. You can do the same on the chicken, or use real cheese (again, mozz. and parm.)

7. Bake the Parmesans for about 25 minutes, or until cheese is bubbling and eggplant is soft (and if doing chicken, make sure it is cooked through.)

8. Add the remaining sauce to the linguini, and serve alongside the parmesan!

Feel free to omit all chicken steps if you are not cooking for a meat-eater =)