Eggplant lasagna #1

Yield: 6 Servings

Measure Ingredient
2 cans (6-oz) tomato sauce
½ teaspoon Oregano
¼ teaspoon Basil
½ \N Clove garlic; crushed
1 teaspoon Salt
1 large Eggplant; sliced
\N \N Oil
1 cup Ricotta or cottage cheese
2 tablespoons Parsley
3 tablespoons Parmesan cheese
4 ounces Mozzarella cheese; sliced thin

Combine sauce and spices; simmer. Place eggplant on baking sheet and brush with oil. Broil 5 minutes on each side. Mix Ricotta with parsley. In large casserole, layer sauce, eggplant, Mozzarella and repeat until all ingredients are used. End with layer of Mozzarella; sprinkle with Parmesan.

Bake at 350 for 20-25 minutes.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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