The man has a point. This may come as a surprise, since as this post went to press more than 35% of the dishes in my recipe index were desserts. Make no mistake: I adore sweets and would happily subsist on cookies and pie, if biology would allow (plus, desserts are just so fun to blog about!). With my affinity for confection, however, comes a deep devotion to every mother’s burden and every toddler’s nemesis: VEGGIES.
For the Eggplant:
- 3 medium eggplant — cut crosswise into 1/8-inch-thick “disks”
- 1 teaspoon salt
- 3 tablespoons water
- 2 teaspoons canola oil
- 2 large egg whites
- 2/3 cups breadcrumbs — (whole wheat if possible)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
For the Lasagna:
- 6 strips turkey bacon — cooked and cut into small pieces
- 10 ounces frozen chopped spinach — thawed with most of the water pressed out
- 2 cups non-fat cottage cheese — (16 ounces)
- 1 teaspoon cinnamon
- 1/4 teaspoon all spice
- 1/4 teaspoon black pepper
- 1 jar prepared spaghetti sauce — (24 ounces)
- 1/3 cup crumbled feta cheese
- 1 1/2 cups shredded mozzarella cheese
- Preheat oven to 450°F.
- To prepare eggplant, arrange the slices in a single layer on paper towels. Sprinkle 1/2 tsp. salt on both sides of eggplant. Let stand 15 minutes and pat dry.
- Combine water, oil, and egg whites in a shallow bowl. Place the breadcrumbs, oregano, basil and pepper in another shallow bowl. Dip eggplant in egg white mixture, then dredge in breadcrumbs.
- Place breaded slices on a baking sheet coated with cooking spray. Bake for 24 minutes or until eggplant is golden and crisp, turning after 12 minutes. Cool on a wire rack.
- Turn oven down to 350°F.
- In a large bowl, combine spinach, cottage cheese, cinnamon, all spice, and black pepper.
- Coat a 9x13 in. casserole dish with cooking spray. Spread 1/3 of prepared sauce in the bottom. Cover with 1/3 eggplant slices. Top with 1/3 of spinach-cottage cheese mixture. Sprinkle with 1/3 of the shredded mozzarella.
- Next, repeat layers: Top with half of the remaining sauce, half of remaining eggplant slices, half of remaining cottage cheese mixture, then half of remaining mozzarella.
- Now, sprinkle on a layer of bacon and feta cheese. Top with remaining eggplant, remaining cottage cheese, remaining sauce, and remaining mozzarella.
- Bake for 35 minutes, until cheese is toasted and lasagna is reasonably set. Let cool for 10 minutes, serve, and enjoy!
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