Pasta Free Lasagne

Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb)
Spinach, fresh, 3 cup
Newman's Own Tomato & Basil Pasta Sauce, 0.5 cup
Ricotta Cheese, part skim milk, .5 cup (omit for vegan version)
Egg, fresh, 2 large
(omit for vegan version)
Basil, 1 tbsp (double for vegan version)
Garlic, 6 cloves
Black pepper to taste
(vegan version only- 1/2C silken tofu mashed with 1 T good quality olive oil and 1-2T ground almonds (or pine nuts))

Cut the bottom and top off the eggplant and slice it longways. Salt the slices and leave them alone for awhile. Then rinse them. Chop the garlic and the fresh tomato and put them in a heavy bottomed pot (cast iron if possible) with a good lid. Add the marinara and allow this to cook over a low heat for 2-3 minutes. Add the eggplant and cover for another 5-8 minutes (stir if you need to to keep the bottom from burning). Whisk the eggs, cheese, basil and pepper (Vegan- tofu, oil and ground almonds, basil and pepper) together. Put the spinach in a layer over the eggplant cover so the spinach starts to wilt. Add the cheese/tofu and cover again (still over a low heat). The cheese version is done when the cheese and the eggs form a custard-like consistency on top. The vegan version is done when the tofu is heated through and you can smell the basil. 30 minutes is longer than I think this really takes, but once it is done you can turn it off ad keep it covered for a few minutes. This is a big dinner for 2 people or a lunch portion for four. You can also do the whole thing in the oven, just pre-wilting the spinach by blanching so it flattens down in the dish allowing the cheese layer to be distinct). If you are cooking for a low sodium diet, substitute japanese eggplant for the Italian eggplant and skip the salting step.

Number of Servings: 2

Recipe submitted by SparkPeople user ENCIFG.