Grasseater's Eggplant Parmesan

Ingredients
15oz Part Skim Ricotta Cheese, 1 container
1# Frozen Chopped Spinach- thawed and water squeezed out
2T Crushed Garlic
2 Eggplant - Raw, unpeeled - sliced longways into 1/8" slices
1c  Parmesan Shredded Cheese- divided
2 c Shredded Cheese - Mozzarella 2% Milk Part Skim
8oz Baby Bella Mushrooms- sliced
3c Hunt's - Original Style Traditional Spaghetti Sauce

Directions
Thaw & squeeze water out of spinach

Combine with ricotta, garlic, 1/4c of the Parmesan, salt and pepper to taste - let sit for flavors to meld

Wash & slice the eggplant into 1/8" slices, layer the slices in a colander, sprinkle with salt between layers to avoid bitterness. Weight with an inverted plate, and I use a full tea kettle on top to press the slices well. Let drain about an hour. Pat slices dry.

Preheat oven to 350 degrees.

Coat a pan with cooking spray & saute eggplant slices till fork tender

In the bottom of a 13 x 9 in baking pan, spread a little of the sauce, layer, eggplant, ricotta mixture, mushrooms, sauce, a sprinkle of Parmesan, a layer of mozzarella. End with sauce, and a slight sprinkle of mozzarella.

Cover the pan and bake about 60 minutes. Let site 15 minutes before cutting and serving.

Enjoy!

Calories:  274
Carbs:  33
Fat:  13
Protein:  19
Fiber:  7
Potassium:  315