Vegetable Dish

• 1 1/4 lb. eggplant, peeled and cut in 1/4 inch thick rounds
• 2 boxes (10 oz. each) frozen chopped spinach, thawed and squeezed dry
• 1 container (16 oz.) part-skim Ricotta cheese
• 1 container (16 oz.) low-fat cottage cheese
• 1/2 c. plus 2 Tbsp. grated Parmesan cheese
• 3 large eggs
• 1 jar (about 26 oz.) spaghetti sauce
• 1/2 (16 oz.) pkg. curly-edge lasagna noodles, cooked, drained and cooled
• 16 oz. Mozzarella cheese, cut crosswise into 15 slices

1. Have a 13 x 9 x 2-inch baking dish ready.
2. Coat a nonstick skillet with nonstick cooking spray.
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. Heat oven to 350u0b0.
5. Spread 1 cup spaghetti sauce evenly over bottom of baking dish.
6. Place 3 noodles lengthwise on top.
7. Cover with half the spinach mixture, then half the eggplant and 5 slices Mozzarella cheese.
8. Repeat for second layer.
9. Top with remaining noodles, overlapping to cover, then remaining sauce and Mozzarella.
10. Sprinkle with remaining 2 tablespoons Parmesan.
11. Bake 1 hour or until bubbling and lightly brown around edges.
12. Let stand 15 minutes before cutting in 12 pieces.
13. Serves 12.

eggplant, spinach, ricotta cheese, cottage cheese, parmesan cheese, eggs, spaghetti sauce, curlyedge lasagna noodles, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=703532 (may not work)