(from "Canadian Living's (Alison Kent) The Vegetarian Collection")
Is your mouth watering like mine does everytime I see this photo?
That's because it's DELICIOUS!
This recipe takes quite awhile to make, however is sooo worth it in the end.
I made this while I was working on my Sally List inspired by Susan over At My Place to Yours.  Part of my list was to feed my neighbour & her husband dinners for 2 weeks after she had major surgery.  I did almost 2 weeks and then her sister was back in the picture and took care of her from there!  One item done on my Sally List!  Yay!

Onward to Mouthwatering Bliss

Eggplant & Spinach Lasagna

Prep: 1 hour, Stand: 40 minutes, Cook: 1-3/4 hours, Makes: 8 servings.

2 large eggplants (about 2-1/2lbs total)
1 tsp salt
12 lasagna noodles (I used the fresh ones you can buy at the deli section of grocery stores)
3 Tbsp extra virgin olive oil
3 bags (10oz each) fresh spinach, trimmed
1/2 cup toasted pine nuts
3 eggs, lightly beaten
3 cups ricotta cheese
3 cups shredded mozzarella cheese
1-1/2 cups grated Romano or Parmesan cheese
1/2 tsp pepper
1/2 tsp nutmeg

Tomato Sauce Ingredients:
1 Tbsp extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
1/4 tsp hot pepper flakes
1 can whole tomatoes
2 tsp dried oregano.

Peel eggplants; cut lengthwise into 1/4-inch thick slices.  Sprinkle both sides with salt.  Layer in colander; let stand for 30 minutes.

Tomato SauceMeanwhile, in saucepan, heat oil over medium heat; fry onion, garlic and hot pepper flakes, stirring until onion is softened, 2 minutes.  Add tomatoes and oregano, breaking up with spoon; bring to boil.  Reduce heat and simmer until slightly thickened, 20 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes (or in my case with the fresh...a quick dunking for 1 minute!).  Drain and chill under cold water; drain.  Arrange in single layer between damp towels.

Press eggplant slices to firmly remove liquid.  Transfer to paper towels; let dry.  Brush with 2 Tbsp of the oil; place in single layer on parchment paper-lined baking sheets.  Bake in 450F oven, turning once, until lightly browned, 20-25 minutes.  (I think this should be more like 15-20 minutes myself and watch them closely so they don't burn!)
Pre-oven drying out.
Meanwhile, rinse spinach; shake off excess water.  In large pot, cook spinach, in batches, over medium heat, stirring once, until wilted, about 5 minutes.  Drain; squeeze out moisture.  Chop coarsely.  Mix spinach with remaining oil and pine nuts.

Mix together eggs, ricotta, 2 cups of the mozzarella, 1-1/4 cups of the Romano cheese, pepper and nutmeg.

Spread half of the tomato sauce in 13"x9" glass baking dish.  Top with one-third of the noodles in single layer, half of the spinach mixture, half of the cheese mixture, and half of the eggplant slices, overlapping if necessary; repeat noodle, spinach, cheese and eggplant layers once.  Top with remaining noodles and tomato sauce.  Sprinkle with remaining mozzarella and Romano cheeses.  (If not baking right away, let cool for 30 minutes; cover and refrigerate for up to 12 hours.  Add 10 minutes to covered baking time).

Cover loosely with foil; bake in 375F oven for 25 minutes.  Uncover and bake until bubbly and cheese is lightly browned, about 30 minutes.  Let stand for 10 minutes before serving.
Wow right?!  Imagine this succulent bite heading towards your mouth!
Are yah hooked and trying this or what?
Don't forget to use the "Printable Version" below!
Printable Version