Eggplant Lasagna

Last Saturday we had eggplant lasagna for dinner.It was YUMMY! I'm so glad Aria liked it too.I used the no boil lasagna noodles. They are great time saver.I wasn't sure my son would like it. So,I used only one eggplant. But if you are an eggplant lover, I suggest using 2 eggplants:)



1 eggplant(cut into thin slices)
9 lasagna noodles
1 lb.ground meat(brown)
2 eggs(beaten)
2 cups shredded Mozzarella(part skim) and
1/2 c Parmesan cheese
8 oz. ricotta cheese(part skim)
2 cups spaghetti sauce
2 cups tomato sauce, oregano



Place eggplant slices on a lightly greased cookie sheet. Brush lightly with oil. Sprinkle with salt and pepper.Cover with foil and bake in a 400 degree oven until eggplant slices are soft.

In small bowl mix ricotta, oregano and beaten eggs.Set aside.
Combine tomato sauce,spaghetti sauce and brown ground meat in a bowl.

In a 11 x 7 inch baking dish, layer 1/4 c tomato sauce.Arrange three alternate layers of noodles, ricotta/egg mixture, eggplant slices, Mozzarella-Parmesan cheese, ground meat-sauce.Pour cheese mixture over the all.Cover and bake about 40 minutes. More cheese?? Sprinkle extra cheese on top before serving;)