/ 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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