Eggplant and Spinach Lasagna
10 ounces package of frozen spinach, thawed and drained
Lightly salt sliced eggplant and set aside.
1 medium eggplant, sliced thinly lengthwise
1 egg or egg white
1 cup lowfat ricotta cheese
1/4 cup feta cheese
2 tablespoons shredded parmesan (optional)
16 ounces tomato sauce
garlic, basil, pepper, italian spices
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.
I found this web site to be superb.....excellent recipes, very creative, and all the different ways of preparing eggplant helps me in one of my works.....chef for a private home in Bloomfield Hills
Love this recepie - it's fantastic!
Anonymous, Location not stated.
Delicious vegetarian recipe. I will make this again but will cut back on the ricotta and add more feta and parmesan.
Thanks.. added garlic and herb alouette with the ricotta and fetta mixture.. used fresh spinach, didn't have frozen and topped with provolone instead of parmesan ..YUM
Simple and quick with a little wiggle room to customize the dish.
Just put it in the oven then realized I forgot the egg! Hopefully it still comes out as delicious as it was the first time I made it a month ago. Everyone enjoyed it immensely. So quick and simple.
Nemo, Fayetteville NC
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