Description:

An eggplant lasagna

Source:

My Own Creation

Serves/Makes:2

Ingredients

• 1 large eggplant
• 2 eggs, beaten
• flour for dipping
• oil to cover 1/4" bottom of electric skillet
• prepared spaghetti sauce
• 1-1/2 cups (350 ml) shredded pizza cheese (1/2 mozzarella - 1/2 cheddar)
• 1 lb (.5 kg). sliced mozzarella cheese

Preparation

• Preheat oven to 350 degrees (175 C.).
• Slice eggplant (unpeeled) into 1/4" rounds.
• Dip in beaten egg, dredge in flour.
• Saute quickly in oil in preheated 350 degree (175 C.) skillet.
• Drain on paper towels.
• Spoon a thin layer of spaghetti sauce into bottom of rectangular glass baking dish.
• Place a single layer of eggplant on sauce.
• Lay sliced mozarella cheese on top of eggplant.
• Place another layer of eggplant on top - spread on more sauce.
• Sprinkle shredded pizza cheese on top.
• Cover with foil and bake for approximately 35 minutes.
• Uncover and bake for another 20 minutes or until slightly browned on top.
• Let stand about 15 minutes and cut into serving portions as you like.

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