Eggplant lasagna

2.0 eggplant, unpeeled (approx 1-1/4 lb) Eggplant, fresh
1.0 cup Ricotta Cheese, whole milk
1.0 large Egg, fresh, whole, raw
1.0 cup, shredded Mozzarella Cheese, whole milk
0.5 cup Parmesan Cheese, grated
2.0 cup Sauce, Hunts, Cheese & Garlic, Spaghetti Sauce
1.0 cup Spinach, frozen
16.0 oz Ground beef

*Pre-heat oven to 350 degrees and Slice eggplant in medalions. In my opinion thinner is better. *Arrange eggplant on a baking sheet, brush with olive oil, then sprinkle with salt and pepper. Bake 5 minutes, flip and bake for another 5 minutes. *Cook and drain hamburger, and then add spaghetti sauce to same pan to warm. I like to add red pepper flakes for some spice *In a bowl combine the rest of the ingredients except the mozzarella cheese, saving it for the top. *Layer Eggplant, Ricotta mixture, Marinara mixture&repeat until you are at the rim of the baking dish and end with the marinara layer. Top with mozzarella and bake 30 to 40 minutes

Serving Size: Makes 6 2 x 3 pieces

Number of Servings: 6.0

Recipe submitted by SparkPeople user SHELBIELBW.