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LOCATION: Recipes >> Pasta Lasagna >> O L Spin Eggplant 02

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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.

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