Vegetarian

Eggplant and Spinach Casserole is for Dinner.

Eggplant and Spinach Casserole takes 15 minutes to prepare.

Eggplant and Spinach Casserole takes 40 minutes to cook.

Eggplant and Spinach Casserole makes 5 servings.

The ingredients for Eggplant and Spinach Casserole are:

1 whole Eggplant sliced into 1/2 inch slices
3 cups of fresh spinach
1 can of 16 oz. white beans drained
1/4 cup of grated parm cheese
1/4 cup of 2% shredded cheese
2 cups of cottage cheese (non fat)
garlic powder
non-stick spray

Here is how you make Eggplant and Spinach Casserole:

In a casserole dish, spray with non-stick and preheat oven to 375 degrees.In a bowl, mix Ragu (save 1/2 cup), beans, cottage cheese, parm cheese, and spinach. Take your sliced eggplant and make a layer in the dish. Sprinkle some garlic powder. Cover with some of the mixture of cheeses. Put another layer of eggplant, garlic powder and mixture. Repeat until done and then pour remaining sauce on top.Cook uncovered for 35 min. Sprinkle cheddar cheese on top and finish cooking for five minutes.Serve and enjoy. I like to add a nice green salad on the side.Number of Servings: 5Recipe submitted by SparkPeople user PHITNPHAT.

The nutritional information for Eggplant and Spinach Casserole is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 306.1

• Total Fat: 3.7 g
• Cholesterol: 16.0 mg
• Sodium: 761.8 mg
• Total Carbs: 44.1 g
• Dietary Fiber: 9.8 g
• Protein: 26.3 g