Vegetable Dish

1. 1

   Have a 13 x 9 x 2-inch baking dish ready.

2. 2

   Coat a nonstick skillet with nonstick cooking spray.

3. 3

   Cook eggplant (in batches) over medium heat 4 minutes per side or until golden and tender. Mix spinach, Ricotta and cottage cheeses, 1/2 cup of the Parmesan cheese and the eggs until blended.

4. 4

   Heat oven to 350u00b0.

5. 5

   Spread 1 cup spaghetti sauce evenly over bottom of baking dish.

6. 6

   Place 3 noodles lengthwise on top.

7. 7

   Cover with half the spinach mixture, then half the eggplant and 5 slices Mozzarella cheese.

8. 8

   Repeat for second layer.

9. 9

   Top with remaining noodles, overlapping to cover, then remaining sauce and Mozzarella.

10. 10

    Sprinkle with remaining 2 tablespoons Parmesan.

11. 11

    Bake 1 hour or until bubbling and lightly brown around edges.

12. 12

    Let stand 15 minutes before cutting in 12 pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.