Eggplant Florentine Lasagna

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5 tablespoons extra virgin olive oil

1 large eggplant, peeled and cut into ¼ inch slices

1 egg, beaten

1 ½ cups Italian bread crumbs

½ cup water

2 (15 ounce) cans Red Gold® Crushed Tomatoes, or 1 (28 ounce) can Red Gold Crushed Tomatoes

2 (14.5 ounce) cans Red Gold® Diced Tomatoes with Basil, Garlic & Oregano

1 teaspoon Italian seasoning

Salt to taste

1 (16 ounce) box traditional lasagna noodles, uncooked

1 (6 ounce) package fresh baby spinach, washed and patted dry

3 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Directions at redgoldtomatoes.com

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