Ingredients :
Medium fresh eggplant – 1 pc.
Spinach – 1 bundle or 1 frozen bag
Lasagna sheets – one pack
Cheese – 500 gr (low fat if you prefer)
Lenten sauce – 1 tbsp.
Mozzarella – 1 small bag
Salt and pepper
Several large tomatoes
Parsley, oregano
Cut eggplant into thin circles, place on paper towels and lightly salt. Place another paper towel on top and continue laying eggplant circles, salt and pepper with paper towels. Press down with a baking tray and heavy pan, let stand for at least 1/2 hour to 2 hours. This will make the eggplant softer and tastier. Rinse spinach (or defrost it) and dry it as much as possible. Boil the lasagna sheets until they are softened. Mix the curd and spinach in a bowl, season with salt and pepper to taste. Pour some of the sauce into a bowl. Add a layer of vermicelli, a layer of eggplant, sauce, a layer of cottage cheese, spinach, another layer of sheets and repeat the process until the mold is full. Finish with mozzarella cheese, tomato sauce and thinly sliced and peeled tomatoes. Sprinkle with parsley. Bake in the oven at 180 degrees for 45-60 minutes, until the eggplants are soft and brown.
Have a nice meal!
