1 small eggplant, peeled and thinly sliced
1/4 c. flour
2 to 3 tbsp. olive oil
4 c. marinara sauce, divided
8 oz. lasagna noodles
1 lb. Ricotta cheese
2 c. shredded Mozzarella cheese, divided
1 c. chopped and drained cooked spinach
1 egg, beaten
1 tbsp. each: dried basil and oregano
1/4 tsp. pepper
1/2 tsp. salt

Coat eggplant slices with flour. Heat 2 tablespoons oil in large skillet over medium heat; quickly cook eggplant in oil until lightly browned, adding more oil if necessary. Drain eggplant on paper towels. Spread 1 cup marinara sauce on bottom of 9 x 13 baking dish; top sauce with 3 lasagna noodles. Combine Ricotta, 1 cup Mozzarella, spinach, egg, basil, oregano, pepper and salt. Spread half of cheese mixture on noodles in baking pan. Layer with half of eggplant slices, 1 cup marinara sauce, 3 lasagna noodles, remaining cheese mixture, remaining eggplant slices, 1 cup marinara sauce, 3 lasagna noodles, remaining 1 cup marinara sauce and remaining 1 cup Mozzarella cheese. Cover with foil; bake in 350°F oven for 1 hour 15 minutes. Remove from oven; let stand, covered, 15 minutes before cutting.

Makes 8 servings.