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Total time: about 1 hour
Makes 4-5 servings
3 T olive oil
2 garlic cloves, minced
2 medium-sized eggplants (about 3 pounds), peeled, and sliced lengthwise into 3/8-inch thick strips
salt and black pepper
2 cups marinara sauce
2/3 cup prepared basil pesto
4 ounces mozzarella cheese, grated (about 1 cup)
1 cup freshly grated Parmesan cheese
2 handfuls of fresh baby spinach
2/3 cup oil-packed sun-dried tomatoes (optional)
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1st Keep
 Kathi_Go
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