This is a fabulous eggplant lasagna.  It can also be served as a vegetarian main dish.  I love this lasagna – my favorite!

Text Box: Yield:  12 servings
1 serving
155.6 calories
10.3 g protein
8.7 g fat
9.5 g carbs2 large eggplants
2 tbsp olive oil (25 mL)
salt and pepper sprinkle
      1.1 lb Ricotta cheese (500 g)
3/4 cup Mozzarella cheese, cubed (175 mL)
1/3 cup Parmesan cheese (75 mL)
2 eggs
2 cups tomato sauce (500 mL)
1 tsp dried basil (5 mL)
1 tbsp Parmesan cheese (15 mL)

Cut eggplant in 1/4 –inch (0.6 cm) slices.  Place slices on greased cookie sheets.   Brush lightly with olive oil. Sprinkle with salt and pepper. Cover with foil and bake in 400°F (200°C) oven 20 minutes, or until eggplant slices are soft. 

In medium bowl, combine Ricotta cheese, Mozzarella cheese, 1/3 cup (75 mL) Parmesan cheese and eggs.  In small bowl combine tomato sauce and basil.

Layer some tomato sauce in bottom of 9 x 13-inch (23 x 33 cm) glass baking dish.  Layer eggplant slices and cheese mixture, beginning and ending with tomato sauce.  Sprinkle top with 1 tbsp (15 mL) Parmesan cheese.

Bake in 375°F (190°C) oven 40 minutes, or until hot and bubbling.

Helpful Hints:  This casserole can be assembled in the morning, refrigerated and cooked many hours later.  Peel eggplants, if desired.