Update my dinner status, I'm making this tonight.
21 chefs marked this as Favorite
5 chefs marked this as Try Soon
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
/ hpcc01:rec.food.recipes / FRITZ@QHORSE.STX.COM / 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. rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear. Posted to EAT-L Digest 11 Dec 96 From: Sharon Barbour Date: Thu, 12 Dec 1996 08:29:11 PST
