RECIPE: Cheesy Baked Eggplant

Ingredients
2 x Eggplants, sliced thin (less than 1cm, alternatively you can use Zuchini)
500g Ricotta
2 Eggs
1 Small packet Pine Nuts
1/2 packet Frozen spinach
500g Jar of Napolitana Pasta sauce (or your favorite)
1/2 cup Almond Meal
1 small packet of 3 cheese mix (Tasty, Mozzarella and Parmesan)

Method
You will need a casserole dish preferably with a lid.
Preheat oven to 180 degrees (Fan forced)
Slice the eggplant or Zucchini thinly and pan fry or steam till just cooked.
In a bowl, mix Ricotta, eggs, pine nuts, thawed spinach, and cheese (leaving enough cheese for the topping)
Base layer: Eggplant, cover the bottom of the casserole dish with cooked Eggplant
Next layer: Spoon half the Ricotta mix and cover the eggplant base.
Next layer: Spoon half the jar of pasta sauce over the ricotta mix
Repeat layers.
Sprinkle Almond meal over the top of the dish then add a layer of cheese.
Cook for 20 minutes with casserole lid on. Take lid off for final 15 minutes to brown cheese topping.
Skew the centre with a knife to check the centre is cooked well.
Allow to stand for a few minutes.
Enjoy :)