This is a fabulous eggplant lasagna. It can also be served as a vegetarian main dish. I love this lasagna – my favorite!
2 large eggplants2 tbsp olive oil (25 mL)
salt and pepper sprinkle
1.1 lb Ricotta cheese (500 g)
3/4 cup Mozzarella cheese, cubed (175 mL)
1/3 cup Parmesan cheese (75 mL)
2 eggs
2 cups tomato sauce (500 mL)
1 tsp dried basil (5 mL)
1 tbsp Parmesan cheese (15 mL)
Cut eggplant in 1/4 –inch (0.6 cm) slices. Place slices on greased cookie sheets. Brush lightly with olive oil. Sprinkle with salt and pepper. Cover with foil and bake in 400°F (200°C) oven 20 minutes, or until eggplant slices are soft.
In medium bowl, combine Ricotta cheese, Mozzarella cheese, 1/3 cup (75 mL) Parmesan cheese and eggs. In small bowl combine tomato sauce and basil.
Layer some tomato sauce in bottom of 9 x 13-inch (23 x 33 cm) glass baking dish. Layer eggplant slices and cheese mixture, beginning and ending with tomato sauce. Sprinkle top with 1 tbsp (15 mL) Parmesan cheese.
Bake in 375°F (190°C) oven 40 minutes, or until hot and bubbling.
Helpful Hints: This casserole can be assembled in the morning, refrigerated and cooked many hours later. Peel eggplants, if desired.