Noodle Free Eggplant And Spinach Lasagna

• 3 eggplants small to medium
• 2 cups fresh spinach I used baby spinach
• 15 ounces ricotta I used part skim
• fresh basil about 1/2 cup
• 1 can tomato paste 12 ounces
• 1 cup shredded cheese mozzarella or pizza cheese
• salt to taste
• oregano optional

1. Wash and dry eggplant. Slice eggplant the long way. Sprinkle with salt and leave for a while. The longer the better 20 to 30 minutes is great. Do not rinse.
2. Preheat oven to 425. Roast eggplant for about 10 minutes per side.
3. Mix ricotta with chopped basil and oregano. Reserve about 1/3 for garnish.
4. Spread about 1/3 of the tomato paste in a square dish. Top with eggplant and 1/2 the ricotta mixture. Top with spinach. Add more ricotta. Add another layer of eggplant. Top with remaining tomato paste. Bake at 375 uncovered about 15 minutes.
5. Cover with foil. Cook another 15 minutes.
6. Top with shredded cheese. Cook about 3-5 minutes till cheese melts. Garnish with remaining basil and cook a few more minutes.

eggplants, fresh spinach i, ricotta i, fresh basil, tomato paste, shredded cheese mozzarella, salt, oregano

Taken from www.yummly.com/recipe/Noodle-Free-Eggplant-and-Spinach-Lasagna-1665295 (may not work)