{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Baked Eggplant Parmesan with Brown Rice",
 "description": "A dinner of roasted eggplant, a quick tomato and spinach sauce and measured part-skim mozzarella and Parmesan, baked in layers and served over brown rice.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "6 servings",
 "totalTime": "PT1H25M",
 "recipeIngredient": [
  "1¾ lb (800 g) eggplant, ends trimmed, skin on, sliced into ½-inch rounds",
  "1½ tbsp (20.3 g) olive oil, for the eggplant",
  "¼ tsp salt, for the eggplant (1.5 g)",
  "1 tsp olive oil, for the onion (4.5 g)",
  "½ cup (80 g) chopped onion",
  "1 tsp garlic powder (3.1 g)",
  "2 tsp dried oregano leaves (2 g)",
  "2 tsp dried basil leaves (1.4 g)",
  "3 cups (720 g) no-salt-added canned whole tomatoes with their juice, crushed (most of one 28-ounce can)",
  "¼ tsp salt, for the sauce (1.5 g)",
  "½ tsp black pepper (1.2 g)",
  "3 cups (90 g) packed baby spinach",
  "1¼ cups (107.5 g) shredded part-skim (reduced-fat) mozzarella",
  "¼ cup (25 g) grated Parmesan (for a vegetarian dish, use a parmesan-style cheese made with microbial rennet)",
  "3 cups (606 g) cooked brown rice, cooked without salt, to serve"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 425 °F. Line two sheet pans with parchment."
  },
  {
   "@type": "HowToStep",
   "text": "Toss the eggplant rounds with 1½ tbsp olive oil and ¼ tsp salt until every slice is slick. Spread them in one layer on the pans, not touching."
  },
  {
   "@type": "HowToStep",
   "text": "Roast 25 to 30 minutes, turning the slices once halfway, until the edges are browned and a fork slides in with no push. Take the pans out and turn the oven down to 350 °F."
  },
  {
   "@type": "HowToStep",
   "text": "While the eggplant roasts, put 1 tsp olive oil and the onion in a wide pot over medium heat. Cook 5 minutes, until soft and see-through."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the garlic powder, oregano and basil, then the crushed tomatoes, ¼ tsp salt and the pepper. Simmer, stirring now and then, about 20 minutes: 15 minutes at sea level, a quarter longer a mile up because simmering is slower there. It is ready when a spoon drawn across the pan leaves a trail that stays open."
  },
  {
   "@type": "HowToStep",
   "text": "Stir the spinach into the sauce a handful at a time. Cook 1 to 2 minutes, until it wilts."
  },
  {
   "@type": "HowToStep",
   "text": "Spread ½ cup of the sauce over the bottom of a 9×13-inch baking dish. Lay half the eggplant over it, then half the remaining sauce, then half the mozzarella."
  },
  {
   "@type": "HowToStep",
   "text": "Repeat with the rest of the eggplant, sauce and mozzarella. Scatter the Parmesan on top."
  },
  {
   "@type": "HowToStep",
   "text": "Bake uncovered at 350 °F for 25 to 30 minutes, until the sauce bubbles at the edges and the cheese is melted and spotted brown. If you want more colour, finish 2 minutes under the broiler, watching it."
  },
  {
   "@type": "HowToStep",
   "text": "Rest 10 minutes so it cuts into neat squares. Cut 6 pieces and serve each over a half cup of brown rice."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "298 kcal",
  "proteinContent": "11.2 g",
  "carbohydrateContent": "42.5 g",
  "fatContent": "10.4 g",
  "saturatedFatContent": "3.6 g",
  "sugarContent": "9.1 g",
  "sodiumContent": "423 mg",
  "fiberContent": "8.8 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/eggplant-parmesan.jpg",
 "imageAlt": "Roasted eggplant rounds baked in layers with a tomato and spinach sauce, melted part-skim mozzarella and Parmesan, served over brown rice, on a plate",
 "url": "https://asharedpalate.com/eggplant-parmesan"
}