Recipe courtesy of Richard Dowd
Show: Chef Du Jour
Save Recipe Print
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Remove stems and peel eggplants. Slice each lengthwise 1/4 inch thick. Lay out on a baking tray, slightly overlapping each other. Drizzle 2 tablespoons olive oil over them and season with salt and pepper. Bake at 400 degrees for 10 to 12 minutes, until fairly soft. Bring 2 ounces lightly salted water and 1 tablespoon olive oil to boil. Add spinach and stir for 2 minutes. Remove from heat and drain. Later squeeze out all water. Heat 1 tablespoon olive oil in a medium sized pot, add onion, garlic, fennel, bay leaves, thyme, and oregano. Saute a few minutes then add fresh tomatoes and basil and season to taste. Simmer uncovered for 15 minutes and strain tomato compote, reserve juices. In a lightly oiled baking dish cover the bottom with half of the eggplant, slightly overlapped, then all of the spinach. Add the tomato compote. Cover with the remaining half of the eggplant. Drizzle 1 tablespoon olive oil and bake at 350 degrees for 20 minutes. Serve hot. Top with reduced juices of tomato compote

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories