Eggplant Lasagna Recipe

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Type: Eggplant Lasagna Free Cooking Recipe – Pasta

the best!

Ingredients / Directions
8 ounces lasagna noodles
2 cloves garlic
crushed
1 medium onion
chopped
2 tablespoons olive oil
4 tomatoes
skinned and chopped
1/2 cup(s) tomato sauce
2 tablespoons fresh basil or 1/2 teaspoon dried
2 tablespoons fresh oregano or 1/2 teaspoon dried
2 tablespoons fresh parsley or 1/2 teaspoon dried
1/2 cup(s) red wine
1 pound low-fat ricotta cheese
2 eggs
1 medium eggplant
peeled and sliced thin
2 tablespoons flour
Dash of pepper
2 tablespoons Parmesan or Romano cheese

Cook lasagna noodles following package directions. Heat 1 tablespoon oil; saute onions and garlic. Add tomatoes and spices; simmer 15 to 20 minutes.

Coat eggplant with a mixture of flour
salt and pepper. Pan-fry in olive oil until tender. Add wine to sauce.

Mix ricotta cheese with Parmesan
eggs
salt
and pepper to taste. Spoon enough sauce to cover a 9-inch square pan. Add a layer of noodles
then cheese
then eggplant. Cover with sauce; repeat. Sprinkle top with remaining cheese. Cover
and bake at 375 degrees F for 30 minutes.

Makes 6 servings.

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