Vegetarian Eggplant Lasagna - For after the Spinach Scare ends
We made this recipe tonight. It's delicious.
1 medium eggplant, fresh
1 head spinach or 1 package frozen
1 pkg. lasagna noodles
1 pint cottage cheese (low fat if you prefer)
1 jar Favorite meatless sauce
1 sm. pkg. Mozzarella cheese
Salt and pepper
Several plump tomatoes
Parsley, oregano, etc.
Preparation: Cut eggplant in rounds thinly sliced, lay on paper towels and lightly salt, lay another paper towel on top and continue layering with eggplant rounds, salt, paper towel etc. Place a heavy pan on a cookie sheet on top of stack, let sit for at least 1/2 hour to 2 hours. This makes the eggplant softer and tastier.
Wilt spinach (or defrost spinach) and drain as much water out with a colander as possible).
Cook lasagna noodles until tender. Mix cottage cheese with spinach in a bowl, salt and pepper and season to taste. In a casserole pan, spread a light layer of sauce. Add layer of noodles, layer of eggplant, sauce, layer of cottage cheese, spinach mix, another layer of noodles and repeat process until pan is full or desired height achieved. Top with remaining Mozzarella cheese, tomato sauce and cover evenly with thinly sliced peeled tomatoes. Sprinkle on parsley flakes.
Bake at 350 degrees for 45 to 60 minutes, until eggplant is soft and has changed a brown color.
Naturally we skipped the spinach part because of the current spinach scare, but spinach seems like a reasonable thing to add next time.