Name: Eggplant and Spinach Lasagna
Ingredients: 1 pk (10 oz) of frozen spinach, thawed and drained; 1 md Eggplant, sliced thinly lengthwise; 1 Egg or egg white; 1 c Lowfat ricotta cheese; 1/4 c Feta cheese; 2 tb Shredded parmesan (optional); 16 oz Tomato sauce (no salt added); Garlic, basil, pepper, italian spices

When we consider the New Testament epistles, where believers are given prescriptive instruction for church life, we find that being filled with the Spirit is demonstrated not through ecstatic experiences but through the manifestation of spiritual fruit. In other words, Spirit-filled Christians exhibit the fruit of the Spirit, which Paul identifies as “love, joy, peace, longsuffering, kindness, goodness, faithfulness, gentleness, self-control” (Gal. 5:22–23). They are “led by the Spirit” (Rom. 8:14), meaning their behavior is directed not by their fleshly desires, but by the sanctifying power of the Holy Spirit.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Italian		1	Servings

INGREDIENTS

1	pk	(10 oz) of frozen spinach, thawed and drained
1	md	Eggplant, sliced thinly lengthwise
1		Egg or egg white
1	c	Lowfat ricotta cheese
1/4	c	Feta cheese
2	tb	Shredded parmesan (optional)
16	oz	Tomato sauce (no salt added)
		Garlic, basil, pepper, italian spices

INSTRUCTIONS

/ hpcc01:rec.food.recipes / FRITZ@QHORSE.STX.COM / 6:07 am Mar 28, 1996 /
Lightly salt sliced eggplant and set aside. In a bowl, mix spinach,
ricotta, feta, egg and spices. Spray an 8x8 (preferable glass) pan with
non-stick spray. Rinse eggplant and pat dry. Lay 3 or 4 slices of eggplant
in the bottom of the pan (whatever fits). Put about 1 cup of spinach
mixture on top and spread out to cover eggplant. Repeat layers, ending with
spinach until eggplant 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 minutes,
until a knife cuts through easily, indicating that the eggplant is cooked.
Let rest about 5 minutes before serving. 4 large or 6 small servings.
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Posted to EAT-L Digest 11 Dec 96
From:    Sharon Barbour <sharonb@TRITON.MAYFIELD.HP.COM>
Date:    Thu, 12 Dec 1996 08:29:11 PST

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