Vegetable Dish - cooking recipe

Ingredients

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

Preparation

Have a 13 x 9 x 2-inch baking dish ready.
Coat a nonstick skillet with nonstick cooking spray.
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.
Heat oven to 350\u00b0.
Spread 1 cup spaghetti sauce evenly over bottom of baking dish.
Place 3 noodles lengthwise on top.
Cover with half the spinach mixture, then half the eggplant and 5 slices Mozzarella cheese.
Repeat for second layer.
Top with remaining noodles, overlapping to cover, then remaining sauce and Mozzarella.
Sprinkle with remaining 2 tablespoons Parmesan.
Bake 1 hour or until bubbling and lightly brown around edges.
Let stand 15 minutes before cutting in 12 pieces.
Serves 12.