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Cheryl's Eggplant Lasagna Recipe

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This recipe for Cheryl's Eggplant Lasagna is from The Koski Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 400ºF.
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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