What you will need:
- 12 oz. poached eggplant
- 1 ½ cups Marinara Sauce
- 3 oz. frozen spinach or cooked spinach, drained
- 1 cup ricotta cheese
- 1 egg
- ½ cup Parmesan cheese
- ½ cup Mozzarella cheese
Preparation
To prepare poached eggplant: cut eggplant into thick slices (1 inch thick) Poach in small amount of water with salt – this removes the bitterness. Cook until the eggplant slices are soft, but not mushy. Mix ricotta, egg, spinach, and ¼ cup parmesan. Layer in an 8” x 8” baking dish, beginning with ½ cup tomato sauce. Add eggplant and ricotta cheese. Layer in this way until the dish is full and ingredients used. Pour marina sauce all over top and top with cheese. Bake at 350° until heated through and browned on top, about half an hour. This dish can be prepared in advance and held in the refrigerator. If taken cold from the refrigerator, it will take 45 minutes to warm through.