This is an EASY main dish with no pasta * LOW CARB ** I use a jar of good quality, chunky pasta sauce ** lots of CHEESE ** Vegetarian main dish **
Tip: My husband doesn't like the strong taste of eggplant. If you peel it first, then it's much milder and takes on the flavors of everything else instead. (He actually doesn't realize there's eggplant in there then) |
1 whole Eggplant, sliced into 1/2 inch slices **
1 (10 oz) package frozen chopped spinach, thawed & squeezed dry
1 heaping TB crushed garlic
1 jar chunky spaghetti sauce (Bertolli’s is good)
1 tsp EACH chopped fresh or dried rosemary AND oregano AND basil
1/4 grated Parmesan cheese
1/4 cup shredded Mozzarella or Provolone cheese
2 cups Ricotta cheese or cottage cheese
***
Preheat oven to 375. Spray 7x12” baking dish with olive oil non-stick spray.
In a bowl, mix the cottage cheese, Parmesan cheese, and spinach. In another bowl, mix the spaghetti sauce with the garlic, rosemary, basil and oregano. ** Slice your eggplant lengthwise into 1/2" slices (you can leave the peel on, but the flavor is milder is you peel it first)
Make a layer in the dish. Cover with 1/3 of the cottage cheese/spinach mixture. Spread about 1/2 cup of spaghetti sauce on top. Repeat these layers 2 more times, ending with spaghetti sauce on top.
Cook uncovered for 35 min. Sprinkle Mozzarella cheese on top and cooking another 5-10 minutes, until Mozzarella is melted. Remove from oven and let sit for about 5 minutes before cutting into wedges to serve. Serves 3-4