Place the eggplant halves face down on a baking sheet. and roast for 30-35 minutes (you’ll know they’re done when the skin shrivels). When ready, carefully scoop out the fleshy center with a spoon and run a knife through it to chop well. Place in a mixing bowl.
Lower the oven to 375° Add all of the ingredients, but the parmesan cheese to the bowl and mix well.
Place in an oven-proof dish and sprinkle with the grated parmesan. Bake for 20-25 minutes, until hot and cheese golden brown. Serve hot.
Line your pan for roasting the eggplant with nonstick foil to prevent it from getting stuck to the pan.
Not a fan of all the cheeses in the recipe? Swap them out for easy melting cheeses of your choice.
Use Fresh Chopped Spinach in place of frozen if you prefer. I do it by chopping baby spinach in batches in a food processor.