Spinach-Eggplant Lasagna - cooking recipe

Ingredients

1 1/4 lb. eggplant
2 (10 oz.) boxes frozen chopped spinach
1 (16 oz.) container part-skim Ricotta
1 (16 oz.) container cottage cheese (low fat)
1/2 c. plus 2 Tbsp. grated Parmesan
3 large eggs
1 (26 oz.) jar spaghetti sauce
8 oz. lasagna noodles
16 oz. Mozzarella, cut cross-wise in 15 slices

Preparation

Peel eggplant and cut it into 1/4-inch rounds.
Thaw and squeeze dry the spinach.
Cook, drain and cool the noodles.
Have a 13 x 9 x 2-inch baking dish ready to use.
Coat a nonstick skillet with cooking spray.
Cook eggplant in batches over medium heat 4 minutes per side.
Mix spinach, Ricotta and cottage cheese, 1/2 cup of Parmesan cheese and 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 spinach mixture, half eggplant and 5 slices Mozzarella cheese.
Repeat 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 light brown around edges.
Let stand 15 minutes before cutting.
Makes 12 pieces.