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Eggplant and Spinach Lasagna


10 ounces 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 tablespoons shredded parmesan (optional)
16 ounces tomato sauce
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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