Eggplant Casserole with Zucchini & Spinach

Eggplant is sometimes, at least to me, a baffling summer vegetable. They arrive in my Washington's Green Grocer box looking shiny and purple and beautiful, and I stare at them, puzzled. 

Of course, I always have grand plans for my eggplant, but then, wouldn't you know, end up making baba ganoush or eggplant parm.  Don't get me wrong, I love both, but this time was in the mood for something different. Maybe it was the coming full moon or maybe because I finally finished Fifty Shades of Grey (!) but when I finally got around to using up last week's eggplant and I wanted to spice things up.  Plus, since I am on a gluten-free kick, decided to opt out of the breadcrumbs that come with eggplant parm.

This recipe, a low carb way to use it up, wound up being fantastic.  It's a one dish meatless meal and serves a bunch.  It's kind of like eggplant lasagna -- but no noodles.  In fact, there's no wheat whatsoever, so if you have celiac or are just opting away from gluten, it's a great dish to try.  Enjoy!

Eggplant Casserole with Zucchini & Spinach

1-2 eggplants, sliced thinly lengthwise
1 medium zucchini, shredded
6 cups fresh spinach
2 cloves garlic, minced
8 ounces ricotta cheese
1 egg
2 cups shredded cheese (I did a blend of fontina, asiago, mozzarella, and parmesan)
coconut oil, for sautéing eggplant (a generous amount)
16 oz. jar of your favorite tomato sauce
salt, pepper

First, soak your sliced eggplant overnight in salt water.  This way it won't be tough -- or bitter.  Drain and pat dry when you're ready to use. 

In a large pan, sauté your zucchini, spinach, and garlic in a little coconut oil until cooked down. Remove from pan and put in a medium bowl. This will be for your cheese and veggie mixture.

Meanwhile, while the zucchini mix is cooling, sauté the slices of eggplant in coconut oil.  I did each side on medium heat for about four minutes.  You just want them tender enough so you can roll them up later.  

Mix ricotta and shredded cheese together with the egg and zucchini spinach mixture.  Then, take each slice of eggplant and roll it around a ball of cheese mix.   Put in a 9x11 casserole dish like this:

Top with tomato sauce (I used a whole jar) and sprinkle with any remaining cheese.  Bake on 350 degrees for 30-45 minutes. I opted for about 45 minutes so that the sauce wasn't runny.  This tastes even better the next day.