Title: Potato/eggplant "Lasagna"
Categories: Vegetarian Entree Jewish
Yield: 8 Servings

4	lg	Potatoes
3	cn	Tomato sauce (12 oz. each)
2	lg	Eggplants
2	pk	Spinach, frozen; tahwed
2	lg	Onions
2		Garlic cloves; minced

Slice eggplants 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 eggplants 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 degrees until lightly crisped anf then turnover and cook other side (omit for low fat).

Slice onions and saute 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 lasagne pan (12" x 9"), add a later of potatoes, eggplant, spinach and onion, then tomato sauce. Repeat. End with a layer of potato. Bursh top lightly with oil and cook at 350 degrees about 1 hour or until eggplant is soft.

Originally posted by Ed and Amy Weinberg (E.Weinberg2); MM by DEEANNE

From: Carl Berger Date: 05-23-96 (F) Cooking Ä

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