Eggplant Lasagna

Directions

1. 1
   Start by slicing the eggplant into thin slices.
2. 2
   Arrange slices on a baking sheet with edges.
3. 3
   Drizzle with olive oil and salt and pepper.
4. 4
   Roast in the oven on 450F for 10-12 minutes, flipping halfway through.
5. 5
   Meanwhile, brown ground beef and onion in a skillet on medium heat.
6. 6
   For the sauce, in a food processor (or blender) combine the diced tomatoes, tomato paste, red wine vinegar, minced garlic, oregano, and basil.
7. 7
   When blended to desired consistency, add to browned meat and let simmer for about 5 minutes.
8. 8
   Stir together the beaten egg, cottage cheese, parmesan cheese and salt and pepper.
9. 9
   Set aside.
10. 10
    To assemble the lasagna: First, spread 1/3 of the meat sauce on the bottom of the 8x8 pan.
11. 11
    Second, layer the roasted eggplant slices.
12. 12
    Third, layer the cottage cheese mixture.
13. 13
    Repeat layers until all of the ingredients are used.
14. 14
    Top with the extra cheeses.
15. 15
    Bake for approximately 60 minutes at 375F, checking at 45 minutes.