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Ingredients
- 1 pkt (10 ounce) of frzn spinach, thawed and liquid removed
- 1 med Aubergine, sliced thinly lengthwise
- 1 x egg">Egg or possibly egg">egg white
- 1 c. Lowfat ricotta cheese
- 1/4 c. Feta cheese
- 2 Tbsp. Shredded parmesan (optional)
- 16 ounce Tomato sauce (no salt added) Garlic, basil, pepper, italian spices
Directions
- Lightly salt sliced aubergine and set aside. In a bowl, mix spinach, ricotta, feta, egg and spices. Spray an 8x8 (preferable glass) pan with non-stick spray. Rinse aubergine and pat dry. Lay 3 or possibly 4 slices of aubergine in the bottom of the pan (whatever fits). Put about 1 c. of spinach mix on top and spread out to cover aubergine. Repeat layers, ending with spinach till aubergine and spinach are used up (I think about 3 layers total does it). Pour tomato sauce over top, and let it run down sides.
- Sprinkle with parmesan if using it, and bake at 375 for 30-40 min, till a knife cuts through easily, indicating which the aubergine is cooked.
- Let rest about 5 min before serving. 4 large or possibly 6 small servings.
- Please allow two to five days for your submission to appear.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1118g | |
| Calories 722 | |
| Calories from Fat 338 | 47% |
| Total Fat 37.92g | 47% |
| Saturated Fat 23.85g | 95% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 3228mg | 135% |
| Potassium 2671mg | 76% |
| Total Carbs 57.49g | 15% |
| Dietary Fiber 19.4g | 65% |
| Sugars 30.24g | 20% |
| Protein 46.7g | 75% |
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