1 1/4 ld. eggplant peeled & cut in 1/4 thick rounds
 1/2 c. +2 T. grated Parmesan cheese
 2 boxes (10 oz. each frozen chopped spinach, thawed & squeezed dry
 1 16 oz. part-skim ricotta cheese
 1 container 16 oz lo-fat cottage
 3 large eggs (I used eggbeaters)
 1 jar (about 26 oz.) spaghetti sauce
 1/2 package (16 oz.) lasagna noodles, cooked, drained, and cooled
 16 oz. mozzarella cheese, cut crosswise into 15 slices.
 Have a 13x9x2 baking dish ready
 Coat a non stick skillet with Pam.  Cook eggplant (in batches) over medium
 heat 4 min. per side, or until golden and tender.
 Mix spinach, ricotta and cottage cheeses, 1/2 c. Parmesan cheese and the
 eggs until well blended.
 Spread 1 c. sauce evenly over bottom of dish.  Place 3 noodles lengthwise
 on top.  Cover with half the spinach mixture, then half the eggplant, and 5
 slices mozzarella cheese.  Repeat for second layer.  Top with remaining
 noodles, overlapping to cover, then remaining sauce and mozzarella.  Sprinkle
 with remaining 2 T. Parmesan
 Bake 1 hour in preheated 350F. oven or until bubbling and lightly brown 
 around edges.  Let stand 15 minutes before cutting in 12 pieces.
 Source: Christ Hospital Colesterol Center (originally in Woman’s Day 
 magazine for 11/01/94
 Makes: 2 servings.
 Nutritional Analysis:
 389 cal
 18 g. fat
 101 g. chol