Recipe Archives->Pasta Lasagna->O L Spin Eggplant 02

Eggplant and Spinach Lasagna

10 oz package of frozen spinach, thawed and drained
1 medium eggplant, sliced thinly lengthwise
1 egg or egg white
1 cup lowfat ricotta cheese
1/4 cup feta cheese
2 TBS shredded parmesan (optional)
16 oz tomato sauce (no salt added)
garlic
basil
pepper
italian spices

Lightly salt sliced eggplant and set aside.  In a bowl, mix spinach,
ricotta, feta, egg and spices.  Spray an 8x8 (preferable glass)
pan with non-stick spray.  Rinse eggplant and pat dry.  Lay 3 or
4 slices of eggplant in the bottom of the pan (whatever fits).
Put about 1 cup of spinach mixture on top and spread out to cover
eggplant.  Repeat layers, ending with spinach until eggplant and
spinach are used up (I think about 3 layers total does it).  Pour
tomato sauce over top, and let it run down sides.  Sprinkle with
parmesan if using it, and bake at 375 for 30-40 minutes, until a
knife cuts through easily, indicating that the eggplant is cooked.
Let rest about 5 minutes before serving.  4 large or 6 small
servings.

Printable version: o-l-spin-eggplant02.txt.