Instructions: Thinly slice eggplant lengthwise, sprinkle lightly with salt, and set aside.

Mix drained spinach with ricotta, feta, egg and spices. Rinse eggplant and pat dry. In an 8x8 glass casserole dish sprayed with non-stick, make a layer
of eggplant (3 or 4 slices) to cover the bottom. Follow this with a cup or
so of the spinach mixture, spread out over the eggplant. Repeat this 1 or 2
more times, until the eggplant and spinach are used up, ending with spinach on
top. Pour tomato sauce over the top and let it go down into the sides.

Sprinkle with parmesan if you are using it. Bake at 375 for 35-45 minutes,
until a knife inserted in the center goes through easily, indicating that the eggplant is fully cooked. Let it rest about 5 minutes before serving.

Makes about 4 large or 6 small servings.

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