Ingredients

2 large eggplants, peeled and sliced into 1/4″ rounds
1 tbsp garlic powder
1 small onion, diced
3 cloves garlic
1 can Italian Tomatoes
1 can tomato pasta sauce (680 ml size)
1 package fresh spinach (10 oz)
1/2 cup fat free cottage cheese
3 oz part skim mozzarella cheese
3/4 cup light parmesan cheese

Steps

1. Season eggplant with a sprinkling of salt, place in colander, let sit 30 minutes and rinse.

2. Preheat the oven to 350 degrees F.

3. Place eggplant slices on a baking sheet. Sprinkle garlic powder on top. Bake for 10 minutes.

4. Spray a large skillet with cooking spray. Over medium heat cook the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes. Add tomato sauce and simmer for 10 minutes.

5. In a medium bowl, mix together cottage cheese, 1/2 cup of the mozzarella cheese, and 1/2 cup of the Parmesan cheese. Set aside.

6. Layer eggplant, spinach mixture, cheese (repeat until all ingredients are used) in a greased 9×13 inch baking dish. Sprinkle the remaining mozzarella and Parmesan cheese on top.

7. Bake for 30 minutes , or until heated through.

8. Cut into pieces and serve.