Recipe - Eggplant And Spinach Lasagna

1 pack (10 oz) of frozen spinach,
thawed and drained
1 md Eggplant, cut or sliced up thinly
lengthwise
1 Egg or egg white
1 cup Lowfat ricotta cheese
One fourth cup Feta cheese
2 tablespoon Shredded parmesan (optional)
16 ounce Tomato sauce (no salt added)
Garlic, basil, pepper,
italian spices

/ hpcc01:rec.food.recipes / FRITZ@QHORSE.STX.COM / 6:07 am Mar 28, 1996 /

Lightly salt cut or sliced up eggplant and set aside. In a bowl, mix spinach,
ricotta, feta, egg and spices. Spray an 8x8 (preferable glass) pan with
nonstick 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 3040 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.

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Posted to EATL Digest 11 Dec 96

From: Sharon Barbour sharonb@TRITON.MAYFIELD.HP.COM

Date: Thu, 12 Dec 1996 08:29:11 PST