Aubergine-Spinach Lasagne

1 medium aubergine (eggplant)
1 (10 oz) pkg frozen spinach, thawed and well drained
1 cup low fat ricotta cheese
1/4 cup feta cheese (or to taste)
1 egg or egg white
16 oz tomato sauce no salt added
2 tbsp parmesan cheese grated, optional
pepper
garlic
basil
Italian spices

Thinly slice aubergine lengthwise, sprinkle lightly with salt, and set aside. Mix drained spinach with ricotta, feta, egg and spices. Rinse aubergine and pat dry.

In an 8x8 glass casserole dish sprayed with non-stick, make a layer of aubergine (3 or 4 slices) to cover the bottom. Follow this with a cup or so of the spinach mixture, spread out over the aubergine. Repeat this 1 or 2 more times, until the aubergine 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 aubergine is fully cooked. Let it rest about 5 minutes before serving.

Makes about 4 large or 6 small servings