Layered Provençal Veggies & Sauce

1 medium Eggplant- 1/2 inch slices

1 cup yellow squash- 1/4 inch

1 cup zucchini – 1/4 inch

1 cup baby spinach

1 1/2 cups marinara sauce

10 cloves garlic- smashed and diced

1/2 cup Vidalia onion- thin sliced

1/4 cup parm cheese-chopped

1 Roma tomato- sliced

3 TBsp herbes de Provence 

2 cups baby spinach

1/4 cup fresh parsley

Drizzle oil over Eggplant and sprinkle with salt. Bake 350 degrees for 20 minutes. While cooking, sautee onions and garlic until soft then add zucchini and squash and cook on low , covered for 12 minutes. Later Eggplant, veggies, cheese,spinach, tomatoes, herbs… bake for 30 minutes then broil unt cheese is bubbly.

Simple. Elegant . Flavorful . Add fresh basil for a nice punch!