Aubergine/Spinach Lasagne Recipe

1. 1

   Thinly slice aubergine lengthwise, sprinkle lightly with salt, and set aside.

2. 2

   Mix liquid removed spinach with ricotta, feta, egg and spices.

3. 3

   Rinse aubergine and pat dry.

4. 4

   In an 8x8 glass casserole dish sprayed with non-stick, make a layerof aubergine (3 or possibly 4 slices) to cover the bottom.

5. 5

   Follow this with a c. orso of the spinach mix, spread out over the aubergine.

6. 6

   Repeat this 1 or possibly 2more times, till the aubergine and spinach are used up, ending with spinach ontop.

7. 7

   Pour tomato sauce over the top and let it go down into the sides.

8. 8

   Sprinkle with parmesan if you are using it.

9. 9

   Bake at 375 for 35-45 min,till a knife inserted in the center goes through easily, indicating which the aubergine is fully cooked.

10. 10

    Let it rest about 5 min before serving.

11. 11

    Makes about 4 large or possibly 6 small servings.

No additional tips available.