Eggplant Lasagna

Submitted by Liz Jorgensen 

Ingredients:

2 eggplants
2 eggs, beaten
1 lb. ricotta cheese
3/4 lb. Mozzarella cheese, cubed
1/2 c. grated Parmesan cheese
1/4 cup fresh basil
3 cups tomato sauce (you can either use a can/jar or make your own)

DIRECTIONS:

Peel and slice eggplant in 1/4 inch slices. Sprinkle with salt and pepper and set aside.

Combine eggs, cheeses and basil and mix together until blended. Set aside.

Grease a 9x13 inch pan. Layer tomato sauce, eggplant and cheese mixture, starting and ending with the tomato sauce.

Sprinkle top with additional Parmesan cheese.

Bake at 375 degrees for about 40-45 minutes or until piping hot.

Serves 6 to 8.

NOTE: This dish can be assembled in the morning and cooked in the evening.

 

As a home cook, I love to throw in whatever I have. I would recommend adding corn, celery, carrots or other veggies if you're trying to use them up!