Eggplant Pie

I <3 me some eggplant, and I SUPER <3 me some eggplant parmigiana.  It's definitely in the running for one of my last meals on Earth.
It isn't very healthy though, it's time consuming, and with gestational diabetes (AGAIN!) it isn't the best thing to eat/make.

Here is a quick(er) alternative that is VERY healthy and tastes oh so good.   I added spinach to the original recipe, roasted red peppers, portobella mushrooms, or thin sliced zucchini would be yummy too.

Ingredients:

• 2 large eggplants, sliced thin
• 2-3 roma tomatoes, sliced
• 1 10 oz. package spinach, thawed
• 28 oz.can pasta sauce 
• 4 oz. sharp asiago or provolone cut into thin slices
• 8 oz. mozzarella, shredded

Directions:

1. Lay the eggplant out on paper towels and generously salt one side-let sit 3 hours and then flip and redo. If you can leave them out overnight, all the better.
2. When all the eggplant is salted, dry it off and squish it out with some paper towels.
3. Layer in either a 10 in. springform pan or a 9 X 13 casserole dish in this order- starting from the bottom:

• 1/3 of the eggplant
• 1/3 of the spinach
• 1/3 of the tomatoes
• 1/3 of the pasta sauce
• 1/3 of the mozzarella cheese
• 1/3 of the asiago cheese

   4.  Repeat to make 3 layers.

   5.  Bake in a 350 degree oven for one hour.

   6. Let stand for 20 – 30 min. before serving so it can set up.