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Eggplant Lasagna with Spinach and Ricotta
Ingredients
2 large eggplants, sliced lengthwise into 1/4-inch slices
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
3 cups fresh spinach
1 cup ricotta cheese, part-skim
1/4 cup grated Parmesan cheese
1/2 cup low-sodium marinara sauce
1 cup shredded mozzarella cheese, part-skim
1 teaspoon dried oregano
1 clove garlic, minced