Eggplant Lasagna

Mrs. Hughes's Note:

My favorite lasagna recipe. Got this one online. This freezes well too!

• Total Time: 1 hrs 15 mins
• Prep Time: 45 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 8 ounces lasagna noodles
• 1 cup dried breadcrumbs
• 1/2 teaspoon salt
• 2 eggs
• 1 medium eggplant, cut in 1/2 inch slices
• 1/4 cup salad oil
• 1 (16 ounce) mozzarella cheese
• 1 (29 ounce) jar meatless spaghetti sauce
• 1/4 cup parmesan cheese

Directions:

1. About 1/2 hour before serving:.
2. Preheat oven to 350 degrees.
3. Prepare noodles and drain.
4. While noodles are cooking:.
5. Place bread crumbs and 1/2 teaspoon salt on waxed paper.
6. In small dish, beat eggs with 2 tablespoons water.
7. Dip eggplant into egg mixture then in crumbs.
8. Cook eggplant in hot oil a few at a time.
9. In a greased 13 X 9 inch baking dish, layer noodles, then eggplant slices, then mozzarella cheese, then spaghetti sauce.
10. Repeat layers.
11. Sprinkle with parmesan cheese.
12. Bake 30 minutes, uncovered.

Reviews

[Kremlin]

This one is a winner. My wife doesn't usually like eggplant (they make her nauseous) but loved this recipe. I added a little bit of oregano and pepper into the egg when breadcrumbing the eggplant. Will be making this again for sure.

[PookieBearOfNJ]

This was so easy and delicious! My family of 3 knocked off the entire lasagna in 2 days. The only substitution I made was for olive oil instead of salad oil. Thanks for a great recipe, Mrs. Hughes!

[Ginger Rose]

This was excellent, although I have to admit that I did make a couple of changes! I couldn't get my eggplant to coat in the breadcrumbs I'd made so I just dipped the slices in egg and cooked them. Then when I assembled the dish I sprinkled the breadcrumbs over the eggplant - I guess its a form of cheating!!!!:-). Nevertheless it tasted great so I'll definitely be coming back to this recipe! Thanks!