Eggplant Lasagna Recipe

Directions

1. 1
   Peel and slice eggplant 1/4 - inch thick in size.
2. 2
   Beat 3 eggs and 1/2 cup milk in deep bowl.
3. 3
   Flour eggplant, dip into egg-milk mixture then into bread crumbs.
4. 4
   Allow to dry in refrigerator for 1/2 hour.
5. 5
   While eggplant is hardening, mix ricotta cheese, 4 ounces mozzarella cheese, parmesan cheese, and 2 slightly beaten eggs together.
6. 6
   Refrigerate.
7. 7
   Heat 2 cups olive oil in frying pan.
8. 8
   Cook eggplant slices until golden brown, about 3 minutes each side and drain on paper towel.
9. 9
   Preheat oven to 350 degrees.
10. 10
    In 2-quart casserole add 2 cups flavored tomatoe sauce; layer eggplant then all of cheese mixture, eggplant, remaining 3 cups sauce.
11. 11
    Top with remaining 4 ounces of mozzarella cheese.
12. 12
    Bake at 350 degrees on center rack about 40 minutes.
13. 13
    Allow to cool 15 minutes before serving