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Categories:
frozen spinach souffle eggplant vegetable oil eggs Ricotta cheese cheese Parmesan cheese tomato sauce Italian seasoning
Viewed: 32 - Published at: 9 years agoIngredients
- 2 (12 oz.) pkg. frozen spinach souffle
- 1 large eggplant, cut into 1/4-inch slices
- 1 Tbsp. vegetable oil
- 2 eggs, well beaten
- 1 lb. Ricotta cheese
- 1 c. Monterey Jack cheese, grated
- 1/2 c. Parmesan cheese, grated
- 15 oz. can tomato sauce with bits
- 1 tsp. Italian seasoning
Method
- Preheat oven to 350°.
- Bake frozen spinach for 30 minutes. Saute eggplant in oil until golden and drain on paper towel. Combine eggs with all cheeses.
- Grease a 9 x 13-inch pan.
- Mix tomato sauce with Italian seasoning and spread on the bottom of pan.
- Place a layer of eggplant on top of sauce.
- Spread with cheese mixture.
- Top with souffle to cover cheeses.
- Bake, uncovered, at 375° for 30 minutes.
- Let set before serving.
- (May be frozen before or after cooking.)
