Recipes posted on March 11, 2011 15:58
2 Tablsp olive oil 1 eggplant, peeled, cut into 1/2" slices - bread and fry until browned
8 oz lasagna noodles-cooked and drained 1 carton ricotta cheese 1/2 cup grated Parmesan
salt and pepper 3 cups spaghetti sauce 1 cup shredded mozarella
Combine ricotta, 1/2 cup parmesan and salt & pepper. In a 9x13 pan, spread a little of the sauce,
top with a layer of noodles, then half the eggplant. Spread with half the ricotta cheese mix, then
another layer of noodles. Top with sauce, then repeat the layers. Finally top with remaining
cheese.
Bake at 350 for 45 mins. Sit 10 mins, before serving.