Eggplant and spinach lasagna

Yield: 1 Servings

Measure Ingredient
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

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