Slice eggplant and salt. Let drain on paper towels for 15 to 30 minutes. Press to remove excess moisture.
Cook spinach for 5 minutes in salted water and drain. Sauté mushrooms, onion, garlic and green pepper lightly in olive oil. In ovenproof dish, layer eggplant, tomatoes, mushroom mix, cottage cheese and 3/4 cup of the mozzarella. Sprinkle basil and oregano on each layer. Season to taste. May add 1/4 cup thick white sauce if desired. Top with breadcrumbs, remainder of mozzarella and Parmesan. Place in 350ºF oven for about 20 minutes.
2 cups salsa verde (Mexican green tomato sauce with chile)
4 small zucchinis, cubed
2 cups chopped spinach
1 chicken bouillon cube
Salt to taste
Place pork in heavy pot with water to cover, onion, pepper, garlic and bay and boil for 1 hour, skimming off foam. Remove meat, strain the broth and discard spices and onion.
Reduce broth to about 1/2 cup. Return meat to pot, add salsa verde and bouillon cube. Simmer for half an hour.
Add spinach and zucchini and continue cooking for another 1/2 hr., adding broth or water if necessary. The sauce should be quite thick by the end of cooking .Adjust seasonings. Serve with tortillas (makes great tacos!)
1 T anchovy paste mixed with 4 tbsp. softened butter and 1/8 tsp. pepper
3 T dried bread crumbs
2 T melted butter
Mix 1/2 cup cheese with spinach. Peel potatoes and cut into 1/8″ thick slices. Boil in salted water 5-6 minutes. Drain. Spread half of the potatoes in bottom of baking dish, cover with 1/2 of anchovy mix. Spread half of the spinach over the potatoes. Repeat layers. Spread 1/3 cup grated cheese mixed with bread crumbs over top and pour on melted butter. Bake 30 minutes at 375ºF until browned.
