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1.
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Preheat oven to 425 degrees.
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2.
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Place tomatoes in a shallow baking dish coated with cooking spray.
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Bake at 425 degrees for 30 min.
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Set aside.
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3.
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Heat a medium saucepan over medium-high heat.
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Add in 1 c. diced onion; saute/fry 3 min.
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Stir in tomatoes, red wine, oregano, pepper, and 1/4 tsp.
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salt; bring to a boil.
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Reduce heat; simmer 20 min.
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Place tomato mix in a blender; process till smooth.
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Set aside; keep hot.
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4.
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Place a saucepan coated with cooking spray over high heat.
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Add in sliced onion; saute/fry 5 min.
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Add in wine and garlic.
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Bring to a boil; cook 5 min.
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Stir in broth; bring to a boil.
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Reduce heat; simmer 20 min.
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Place garlic mix in a blender; process till smooth.
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Set aside; keep hot.
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5.
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Sprinkle 1/4 tsp.
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salt over eggplant.
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Place half of eggplant in a single layer on a baking sheet coated with cooking spray; broil 5 min on each side or possibly till lightly browned.
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Repeat procedure with remaining eggplant; set aside.
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6.
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Place a large nonstick skillet coated with cooking spray over medium-high heat.
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Add in 1/2 c. diced onion; saute/fry 3 min.
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Add in spinach; cook 10 min, stirring frequently.
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Remove from heat; stir in cheese.
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7.
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Preheat oven to 425 degrees.
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8.
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Arrange 6 eggplant slices, 2 to 3 inches apart, on a baking sheet.
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Spread 2-1/2 Tbsp.
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spinach mix over each slice.
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Stack each with another eggplant slice, an additional 2-1/2 Tbsp.
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spinach mix, and remaining slices.
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Bake at 425 degrees for 15 min.
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Arrange 1 eggplant stack on each of 6 plates; spoon 1/3 c. tomato sauce and 2 Tbsp.
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garlic sauce on each plate.
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Garnish with oregano, if you like.
