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1 1/4 Ld. Eggplant Peeled & Cut in 1/4" Thick Rounds

1 1/4 Ld. Eggplant Peeled & Cut in 1/4" Thick Rounds comes together with T Grated Parmesan Cheese, Part Skim Ricotta Cheese, Lo Fat Cottage, Eggs, and Spaghetti Sauce. Serves 2. Keep it handy for the next time you cook it.

Ingredients

• 1/2 cup
• 2 box
• 1
• 1 container
• 3
• 1 jar
• 1/2 pkg
• 16 oz

Method (preview)

1. 1

   Have a 13x9x2" baking dish ready

2. 2

   Coat a non stick skillet with Pam. Cook eggplant (in batches) over medium heat 4 min. per side, or until golden and tender.

3. 3

   Mix spinach, ricotta and cottage cheeses, 1/2 c. Parmesan cheese and the eggs until well blended.

4. 4

   Spread 1 c. sauce evenly over bottom of dish.

5. 5

   Place 3 noodles lengthwise on top.

6. 6

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

7. 7

   Repeat for second layer.

8. 8

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

9. 9

   Sprinkle with remaining 2 T.

10. 10

    Bake 1 hour in preheated 350F. oven or until bubbling and lightly brown around edges. Let stand 15 minutes before cutting in 12 pieces.