Eggplant and Spinach Bake with Feta

1.Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2.Toss the cubed eggplant with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread evenly on the prepared baking sheet.

3.Roast the eggplant for 25 minutes, stirring halfway through, until golden and tender. Remove from oven and reduce oven temperature to 375°F (190°C).

4.While the eggplant roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the garlic and sauté for 30 seconds until fragrant.

5.Add the chopped spinach and cook for 2-3 minutes, stirring, until wilted. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat.

6.In a large mixing bowl, whisk together the eggs, heavy cream, dried oregano, nutmeg, and Parmesan cheese until well combined.

7.Fold the roasted eggplant, sautéed spinach, crumbled feta, and chopped parsley into the egg mixture. Mix gently to combine.

8.Grease a 9x9-inch (or similar) baking dish with a little olive oil. Pour the mixture into the dish and spread evenly.

9.Bake at 375°F (190°C) for 30-35 minutes, or until the top is golden and the center is set. Let rest for 10 minutes before slicing.

10.Garnish with extra chopped parsley before serving. Serve warm.