Eggplant Lasagna

11 ingredients
3 steps

Ingredients

  • 2 large eggplants
  • 3 to 4 eggs
  • 1/2 lb. Provolone cheese
  • 1 lb. skim Mozzarella cheese
  • 3 lb. skim Ricotta cheese
  • 6 cloves fresh garlic
  • bread crumbs
  • oil (to fry with)
  • 1 (8 oz.) pkg. frozen spinach
  • parsley
  • 1 large jar sauce or make your own ahead of time

Directions

  1. 1
    Gently skin eggplant and slice thinly lengthwise.
  2. 2
    Dip in egg and then bread crumbs.
  3. 3
    Fry in pan with oil until medium gold; drain and set aside.

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