Eggplant Neopolitan(Serves 8) - cooking recipe

Ingredients

2 (12 oz.) pkg. frozen spinach souffle
1 large eggplant, cut into 1/4-inch slices
1 Tbsp. vegetable oil
2 eggs, well beaten
1 lb. Ricotta cheese
1 c. Monterey Jack cheese, grated
1/2 c. Parmesan cheese, grated
15 oz. can tomato sauce with bits
1 tsp. Italian seasoning

Preparation

Preheat oven to 350\u00b0.
Bake frozen spinach for 30 minutes. Saute eggplant in oil until golden and drain on paper towel. Combine eggs with all cheeses.
Grease a 9 x 13-inch pan.
Mix tomato sauce with Italian seasoning and spread on the bottom of pan.
Place a layer of eggplant on top of sauce.
Spread with cheese mixture.
Top with souffle to cover cheeses.
Bake, uncovered, at 375\u00b0 for 30 minutes.
Let set before serving.
(May be frozen before or after cooking.)