Eggplant Lasagna
Another recipe courtesy of Pinterest! Delicious, very filling without leaving you feeling heavy.
1 medium eggplant, sliced thin (~1/8th of an inch)
Marinara sauce ~ 2 cups
1 (10 oz) can white beans
~ 1/4 cup frozen spinach thawed
1 tsp dried basil
1 tsp dried Italian seasoning
Puree the beans in a food processor. In a small bowl, mix together with spinach and seasonings. Spread a couple tablespoons of marinara sauce on the bottom of a 9x9" baking dish to prevent the eggplant from sticking. Layer the bottom of the pan with eggplant slices. Pour the bean and spinach mixture over the eggplant, top with ~ 1 cup of marinara sauce, add another layer of eggplant, cover with remaining sauce. Bake at 350 degrees for about 35 to 40 minutes. Garnish with fresh parsley if desired.
1 medium eggplant, sliced thin (~1/8th of an inch) Marinara sauce ~ 2 cups
1 (10 oz) can white beans
~ 1/4 cup frozen spinach thawed
1 tsp dried basil
1 tsp dried Italian seasoning
Puree the beans in a food processor. In a small bowl, mix together with spinach and seasonings. Spread a couple tablespoons of marinara sauce on the bottom of a 9x9" baking dish to prevent the eggplant from sticking. Layer the bottom of the pan with eggplant slices. Pour the bean and spinach mixture over the eggplant, top with ~ 1 cup of marinara sauce, add another layer of eggplant, cover with remaining sauce. Bake at 350 degrees for about 35 to 40 minutes. Garnish with fresh parsley if desired.
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