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4 large potatoes, (approximately.)
Slice eggplant thinly. Sprinkle generously with salt and let sit a minimum of 45 minutes. Drain liquid (the liquid is very bitter and this will give you a sweeter end result). Rinse eggplant to get rid of salt.
Slice potatoes THINLY into cold water (so they don't turn brown). Place on oiled baking sheet, brush on a light coat of oil and bake at 400°F until lightly crisped and then turn over and cook other side (omit for low fat).
Slice onions and sauté with the garlic in a small amount of oil (or water) until soft. Add spinach and mix well. Now, to put it all together.
Spread a small amount of tomato sauce in the bottom of a lasagna pan (12"x9") add a layer of potatoes, eggplant, spinach & onion, and then tomato sauce. Repeat. End with layer of potato. Brush top lightly with oil and cook at 350°F about 1 hour or until eggplant is soft.
Posted by Elaine Radis
Nutritional Info Per Serving: N/A
3 cups tomato sauce, (12 oz.)
2 large eggplants
2 packages frozen spinach, defrosted
2 large onions
2 cloves garlic, minced