Eggplant Lasagna

Name: Eggplant Lasagna
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 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

(11)

Recipe by Mrs. Hughes

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

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READY IN: 1hr 15mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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

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