Spinach & Feta Smothered Eggplant Toasts

Spinach & Feta Smothered Eggplant Toasts
Prep time
Cook time
Total time
Recipe type: main course
Serves: 2-3
  • 1 eggplant, cut into ½" slices
  • 5 cups spinach, roughly chopped
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • ½ tsp salt and pepper
  • ⅛ tsp nutmeg
  • ⅓-1/2 cup tomato sauce
  • ⅓ cup crumbled feta cheese
  • 4-6 slices of toasted Italian bread
  1. Preheat oven to 425F. Lay eggplant slices on a sheet pan and spray/drizzle lightly with olive oil. Season with the salt and pepper and bake for about 30-40 minutes or until lightly golden brown and tender.
  2. While eggplant cooks, prepare spinach. Heat olive oil in a medium sauté pan over medium high heat. Add in spinach, a few handfuls at a time, and sauté until cooked down - about 5 minutes. Add in garlic and nutmeg continue to and cook for another 1-2 minutes. Set garlic spinach aside.
  3. Assemble the eggplant toasts. Lay 1-2 slices of eggplant on each piece of bread. Top with about 2-3 tbsp of the spinach. Spoon on enough tomato sauce to cover the top. Finally, sprinkle on about 1 tbsp of the feta cheese.
  4. Lay eggplant toasts back on the sheet tray and bake for about 10 minutes or until feta begins to turn golden brown and melted. Enjoy immediately!