Eggplant Lasagna Recipe

Ingredients

• 1 large eggplant
• 2 cups flour
• 3 cups Italian flavored bread crumbs
• 5 eggs
• 1/2 cup milk
• 8 oz shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 2 cups olive oil
• 1 lb ricotta cheese
• 5 cups flavored tomato sauce

Instructions

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