"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Egg Plant Lasagna Recipe

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This recipe for Egg Plant Lasagna, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Baker
Added: Monday, November 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 egg plants peeled and sliced in 1/2 inch slices
2 beaten eggs
2 cups bread crumbs

1 medium onion sliced
1 red
1 green pepper sliced
1 medium zucchini sliced
Saute above items. Set aside.

1 small cottage cheese
2 c grated Mozzarella Cheese
1/2 c Parmesan Cheese
1 jar Prego Garlic Marinara sauce

Directions:
Directions:
Dip each round of egg plant into egg then bread crumbs to coat. Saute until crisp on both sides and set aside on paper towels.

To assemble in glass baking dish. Layer egg plant, sauteed veggies (Can add sauteed chicken if you like), cottage cheese, and Mozzarella, then marinara, continue until done. On top sprinkle Parmesan cheese. Bake at 350 for one hour.

Personal Notes:
Personal Notes:
Gary's and Kimberly's recipe

 

 

 

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