INGREDIENTS
16 oz
eggplant (about 1 medium)
2 tbsp
olive oil
3/4 tsp
salt
3/4 tsp
black pepper
1 lb
90% lean ground beef
15 oz
canned tomato sauce
5 oz
fresh baby spinach leaves (chopped and long stems discarded)
1 tbsp
olive oil
2 tsp
dried oregano
1/4 tsp
salt
1/4 tsp
ground cayenne
6 oz
shredded mozzarella cheese
2
large eggs (beaten)