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Cheryl's Eggplant Lasagna Recipe

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This recipe for Cheryl's Eggplant Lasagna, by , is from The Koski Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, January 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Sauce:
1 1/2 Tbsp olive oil
3 Tbsp chopped onion
1/2 tsp basil
3 8oz cans tomato sauce
1 1/2 tsp oregano
3/4 tsp salt

Eggplant:
1 lg eggplant
2 beaten eggs
1 1/4 c bread crumbs
1 c oil
1/2# sliced mozzarella cheese
2 Tbsp grated Parmesan cheese

Directions:
Directions:
Sauce:
Saute onion in oil in saucepan. Add remaining sauce ingredients and simmer 5 minutes.

Peel eggplant and cut into 1/4" slices. Heat oil in skillet. Dip eggplant slices in egg, then crumbs and saute until golden. Drain well on several layers of paper towel.

Preheat oven to 400F.
Spray 9" x 13" glass baking dish. Layer eggplant, 1/2 sauce and 1/2 cheese. Repeat layers. Top with Parmesan cheese. Bake, uncovered, 15-20 minutes until bubbly.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Another sister Cheryl's dish. When we first moved to Michigan she made it several times for us. It is a good way to disguise the eggplant and get people to try it. Don't tell them it's there--they will never know the difference.

 

 

 

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