1 eggplant, sliced into rounds
1 jar pasta sauce
3c diced organic spinach
1/2c sundried tomatoes, in oil
1c lesserella (this is a fake cheese recipe from the Country Life cookbook)
Preheat oven to 350, and roast eggplant for 5 minutes on each side.
Pour 1/3 jar of sauce into a square baking pan. Layer eggplant, then all the tomatoes, spinache, half the lesserella. Repeat. Top with the last 1/3 jar of sauce.
Bake for 25 minutes.
It was delicious, but it came out awfully watery. I'm pretty sure it was the spinach. I don't want to give up the spinach, though! Do you lovely folks have any ideas about how to keep the recipe close to as-is, but reduce the water?