What you require:
1 substantial eggplant, peeled, cut into 1/4-inch pieces, cooked
1 egg
3 sprigs thyme, cleaved
2 sprigs oregano, cleaved
2 cloves garlic, minced
6 cuts part-skim mozzarella cheddar
2 1/2 mugs tomato sauce
2 mugs destroyed Italian cheddar mix
2 mugs ricotta cheddar
1/4 mugs hacked spinach
10 grinds dark pepper
Salt to taste
In a bowl, consolidate egg, thyme, oregano, garlic, Italian cheddar mix, ricotta cheddar and dark pepper.
Place aluminum thwart on a 9-inch heating skillet at that point spread around 1/2 measure of the tomato sauce took after by half of the simmered eggplant.
Layer with half of the spinach then 50% of the ricotta blend.
Rehash the layers with the fixings, finishing with the tomato sauce.
Top lasagna with mozzarella before covering with aluminum thwart.
Prepare in a pre-warmed stove (350 degrees F) for 30 minutes.
Evacuate aluminum thwart and keep on baking for 5 to 10 minutes or until the point that cheddar is dark colored and foaming.