See Also: Eggplant Lasagna(recipes)
eggplant(medicine)
eggplant(encyclopedia)
eggplant(dictionary)
Eggplant(recipes)
Lasagna(recipes)
Eggplant Bake(recipes)
Eggplant Chutney(recipes)
Eggplant Italiano(recipes)
Eggplant Parmesan(recipes)

Eggplant Lasagna (recipes)


Eggplant Lasagna

(serves 4)



Ingredients

1 to 2 eggplant

2 to 3 green peppers

1 medium white onion

1 can Italian tomato sauce

8 ounces of shredded mozzarella

2 chopped cloves of garlic

Italian seasoned bread crumbs

2 eggs

1 tablespoon of milk

olive oil or frying oil

salt and pepper to taste



Directions

Peel eggplant and slice into 1/4 inch slices. Beat eggs and milk together in small bowl. In a shallow dish, put enough bread crumbs to coat all of the eggplant. Dip eggplant slices in egg mixture and then in the bread crumbs. In a large frying pan, cook five eggplant pieces at a time until each side is golden brown and let drain on paper towel. Next, sauté peppers, onions and garlic until soft; add salt and pepper to taste.



Place layer of sauce in the bottom of the baking dish and put a layer of eggplant. Add a layer of peppers and onions and then some cheese; repeat until there is a layer of eggplant with sauce. Cover with the remaining cheese and bake until cheese is golden and sauce is bubbling. About 30 to 40 minutes. Top with grated parmesan cheese.