Eggplant gratin with spinach

Ingredients for 3 servings:

• 400 g eggplant(s)
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 450 g spinach, frozen or fresh
• 300 g tomatoes, fresh
• n. B. Cheese, grated
• 150 g feta cheese
• 100 g cream
• salt and pepper
• oregano
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cut the eggplants lengthwise into approximately 5 mm thin slices, place them on a baking tray, brush with olive oil, and place in the oven at 180°C (fan oven) for 6 minutes. Remove the tray from the oven, season the eggplants with salt and pepper, and spread them on the bottom of a baking dish. Defrost the spinach and squeeze out any excess water, or simply use fresh spinach, wash it, and dry it slightly. Tear or chop the spinach. Finely dice the onion and garlic and fry in oil, add the spinach, and cook for a few minutes. Season with salt, pepper, and oregano. Arrange the spinach, onions, and garlic on top of the eggplants. Slice the tomatoes and arrange them on top of the spinach. Sprinkle with grated cheese, if desired. Crumble the feta cheese and mix it lightly with the cream using a fork. Season with salt and pepper, if desired. Spread the mixture over the casserole. Bake in a preheated oven at 180°C for about 30 minutes. Serve with baguette, herb bread, or similar.