INGREDIENTS

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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“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”

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