Eggplant And Spinach Lasagna

How do you glorify God through exercise? 1. It fosters gratitude for legs, heart, and lungs. The older I get the more keenly aware I am of how fragile I am. And every breath I take, if I were able to maintain consciousness of truth, I would give thanks to God that he has given me these. 2. What are your motives in doing it? [Is it] the desire to be both mentally and physically at peak performance for Christian ministry. 3. How [do] you do it? [Modest attire? Noisy? Too rough?]... In other words, are you exercising in a loving way? 4. Finally, do you have an eye to turning it into ministry? In other words, can you draw somebody in with you who needs some help with their discipline? Are you willing to stop along the way to help somebody, like the good Samaritan? Are you willing to do some evangelism along the way so that you stop and share Jesus?

John Piper

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Italian		1	Servings

INGREDIENTS

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

INSTRUCTIONS

1996    
/ hpcc01:rec.food.recipes / FRITZ@QHORSE.STX.COM / 6:07 am Mar 28,
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.  rec.food.recipes is a moderated
newsgroup; only recipes are accepted  for posting. Please read the
"Posting Guidelines" file first.  Articles go to recipes@rt66.com;
administrative questions to  tfdpress@acpub.duke.edu. Please allow two
to five days for your  submission to appear.  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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 350 Calories From Fat: 104 Total Fat: 11.8g Cholesterol: 42.2mg Sodium: 676.7mg Potassium: 1773mg Carbohydrates: 41.7g Fiber: 6.8g Sugar: 25.5g Protein: 18.7g