Eggplant With Salsa Flavor - cooking recipe

Ingredients

1 large eggplant, peeled and sliced
1 (10 ounce) package frozen chopped spinach, thawed and drained
10 ounces diced tomatoes
1 small onion, chopped
2 tablespoons chopped fresh chives
4 ounces shredded Colby-Monterey Jack cheese

Preparation

Preheat oven to 325 degrees F (165 degrees C).
Arrange eggplant slices in a shallow baking dish; top with a layer of spinach.
Mix tomatoes, onion, and chives together in a bowl; spread evenly over the spinach layer.
Bake in preheated oven for 20 minutes, sprinkle Colby-Monterey Jack cheese evenly over the dish, and continue baking until the cheese melts slightly, about 2 minutes. Cool 5 minutes before serving.