Yield: 1 Servings
|1 pack||(10 oz) of frozen spinach, thawed and drained|
|1 medium||Eggplant, sliced thinly lengthwise|
|1 \N||Egg or egg white|
|1 cup||Lowfat ricotta cheese|
|¼ cup||Feta cheese|
|2 tablespoons||Shredded parmesan (optional)|
|16 ounces||Tomato sauce (no salt added)|
|\N \N||Garlic, basil, pepper, italian spices|
/ hpcc01:rec.food.recipes / FRITZ@... / 6:07 am Mar 28, 1996 / 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.
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Posted to EAT-L Digest 11 Dec 96 From: Sharon Barbour <sharonb@...> Date: Thu, 12 Dec 1996 08:29:11 PST