Eggplant and Spinach Lasagna
Try this Eggplant and Spinach Lasagna recipe, or contribute your own. "Vegetables" and "Italian" are two of the tags cooks chose for Eggplant and Spinach Lasagna.
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Eggplant and Spinach Lasagna Preparation
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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