Eggplant (Aubergine) Lasagna

Filling, healthy, tasty.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1 1⁄2 lbs eggplants, cut into very thin slices
• 1  tablespoon olive oil
• 1⁄2 cup  chopped onion
• 1  lb mushroom, sliced
• 9  lasagna noodles
• 1 (15 1/2ounce) jar  spaghetti sauce
• 8  ounces part-skim ricotta cheese
• 4  ounces  shredded mozzarella cheese
• 3  tablespoons  grated parmesan cheese

Directions

1. Cook lasagna noodles while that's boiling,.
2. Brown eggplant slices; set aside.
3. Saute onions and mushrooms in same skillet.
4. In a 11 x 7 inch baking dish, spoon 1/4 cup of sauce.
5. Arrange three alternate layers of noodles, ricotta, mushroom mixture, Mozzarella cheese, eggplant slices, sauce, and Parmesan cheese.
6. Cover and bake about 30 to 40 minutes at 350 until heated through.