Vegetarian Layered Eggplant and Spinach Lasagna

Vegetarian Layered Eggplant and Spinach Lasagna

2 eggplants
2 cups chopped tomatoes (fresh or from can)

1 yellow onion

8 oz shredded low fat mozzarella cheese

1 bag Fresh Spinach

Sliced cherry tomatoes on top

Salt and Pepper

1. Preheat the oven to 375 degrees.

2. Slice eggplants thinly and salt both sides, place on paper towels for about 15min to reduce the liquid.

3. Spray a large baking dish with cooking spray. Bake eggplant at 375 until soft (about 15 -20min).

4. Chop the onion and cook in a pan until soft. Add spinach and cook until spinach is wilted. Season with salt and pepper.

5. Per the picture - Layer the softened eggplant with chopped tomatoes, spinach and onion mix, cover with mozzarella.

6. Bake the lasagna pieces for another 15 minutes until cheese is slightly browned.

7. Serve with a salad.