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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (8008g)|
|Recipe Makes: 1|
|Calories from Fat: 489 (20%)|
|Amt Per Serving||% DV|
|Total Fat 54.3g||72 %|
|Saturated Fat 25.9g||129 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 347mg||107 %|
|Sodium 37038.2mg||1277 %|
|Potassium 25222.1mg||664 %|
|Total Carbohydrate 428g||126 %|
|Dietary Fiber 129.1g||516 %|
|Sugars, other 298.9g|
|Protein 152.4g||218 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2464
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