Italian

Layered Eggplant (no meat, no noodle lasagna) is for Dinner.

Layered Eggplant (no meat, no noodle lasagna) takes 15 minutes to prepare.

Layered Eggplant (no meat, no noodle lasagna) takes 30 minutes to cook.

Layered Eggplant (no meat, no noodle lasagna) makes 4 servings.

The ingredients for Layered Eggplant (no meat, no noodle lasagna) are:

1 eggplant (approximately 1 lb), thinly sliced
1 c. Ricotta Cheese
1 c. Italian Cheese Mix (reduced fat)
1 can chopped spinach (frozen would also work)
1 cup tomato sauce
Pepper

Here is how you make Layered Eggplant (no meat, no noodle lasagna):

Pre-heat oven to 450. In a non-stick frying pan, brown the eggplant slices and set aside.In a bowl, mix the cheeses and spinach. Add Pepper to taste - no need for salt, the tomato sauce is generally well seasoned.In a medium baking dish (5x8 Pyrex was fine): Put a small amount of tomato sauce to cover the bottom. Line the bottom with a layer of eggplant.Apply cheese mixture in a layer to cover.Apply a layer of sauce.Repeat until out of eggplant to layer. On the final layer, reserve a small quantity of cheese to sprinkle over the tomato sauce.Bake at 450 for 30 minutes or bubbling throughout.Makes 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user MARYMARYK1.

The nutritional information for Layered Eggplant (no meat, no noodle lasagna) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 289.3

• Total Fat: 36.4 g
• Cholesterol: 19.1 mg
• Sodium: 237.9 mg
• Total Carbs: 24.6 g
• Dietary Fiber: 6.5 g
• Protein: 18.9 g

Layered Eggplant (no meat, no noodle lasagna) is Italian cuisine.