Eggplant Casserole

  • 1 large eggplant
  • 1 bunch spinach
  • 3-4 Italian tomatoes
  • 1/2 container cottage cheese
  • 1 cup grated mozzarella
  • 1/4 cup Parmesan
  • 1/2 cup sliced mushrooms
  • 1 slice onion, minced
  • 2 cloves garlic, crushed
  • 1 green pepper, thinly sliced
  • Olive oil
  • Oregano, fresh basil
  • Salt and pepper
  • Breadcrumbs
  • Parsley, chopped

Slice eggplant and salt. Let drain on paper towels for 15 to 30 minutes. Press to remove excess moisture.

Cook spinach for 5 minutes in salted water and drain. Sauté mushrooms, onion, garlic and green pepper lightly in olive oil. In ovenproof dish, layer eggplant, tomatoes, mushroom mix, cottage cheese and 3/4 cup of the mozzarella. Sprinkle basil and oregano on each layer. Season to taste. May add 1/4 cup thick white sauce if desired. Top with breadcrumbs, remainder of mozzarella and Parmesan. Place in 350ºF oven for about 20 minutes.