Eggplant and Kale Bake (Veggie Lasagna without the noodles)

from http://lorriesrecipes.blogspot.com/2011/10/eggplant-and-kale-bake.html

1 large eggplant, washed, sliced crosswise in 1/2 inch slices
olive oil
salt, pepper
2 cups of washed, coarsely chopped kale (Spinach or Swiss chard would also work)
1 jar of thick tomato sauce
1 cup fresh cheese (ricotta)
1 egg
1/2 cup freshly grated Parmesan cheese
1 tsp dried oregano
1 tsp dried basil
1 cup grated Monterey Jack cheese

Brush both sides of the eggplant slices with olive oil. Place them in a single layer on an oiled baking sheet. Sprinkle with salt and pepper. Bake at 400 degrees until tender, turning them over once. This will take 20-30 minutes in total.

Bring a pot of salted water to a boil. Drop in the kale and simmer for 10-15 minutes until tender. Drain well. Cool. Press out any remaining water.

Combine the fresh cheese, kale, egg, Parmesan cheese, oregano and basil until well mixed.

In an 8 inch square baking pan, spread 1/2 cup tomato sauce. Place slices of eggplant over to cover. Top with 1/2 of the kale cheese mixture. Spoon 1/2 - 3/4 cup of the tomato sauce over. Repeat layers. Top with a final layer of eggplant slices and the remaining tomato sauce. Sprinkle with the grated Monterey Jack cheese.

Bake at 350 degrees for 30 minutes or until bubbly and hot throughout.

Makes four generous servings.