Title: Eggplant Lasagna
Categories: Main, Dish
Yield: 1 Servings

1 lb Lasagna noodles
1 c Ricotta cheese
1 lb Mozzarella cheese; sliced or
-shredded
1 c Grated parmesan cheese
2 Eggs
1/4 c Chopped parsley or spinach
1 Eggplant
1 lg Zucchini or 2 small
1 Onion chopped
3 c Marinara sauce; or other
-tomato sauc

1. Boil lasagna noodles according to directions, but slightly underdone, OR
use new lasagna noodles that require no cooking. Drain and set aside

2. In a processor or mixer combine ricotta, eggs parsley, and parmesan
until blended. Do not overmix.

3. Slice eggplant and zucchini in 1/2 inch slices. Saute onion in a large
pan in about 1 Tbs olive oil. Add eggplant and zucchini and saute briefly
until limp. Season with salt and pepper. Vegetables must hold their shape.

4. Grease a 13 x 9 baking pan. If using uncooked noodles, spread 1/2 cup of
sauce on the bottom of pan. If noodles are cooked, start by covering the
bottom of the pan with noodles. Layer 1/3 of the ricotta cheese mix over
the noodles. Lay 1/3 of the vegetables on top. Slice mozzerella and place
1/3 over the vegetables. Pour 1 cup of sauce over all. Repeat layering 2
more times. Try to end with a layer of noodles. Cover with sauce .

Bake in 350 degree oven for 45 minutes. Can be microwaved. Cover with saran
wrap and cook on high about 20 minutes. Custard (cheese and eggs ) should
be set.

NOTES : Can be made with broccoli, sliced portobello mushrooms or any
other vegetable that will hold its shape.
Recipe by: Judy Sobel

Posted to JEWISH-FOOD digest V97 #227 by Judith Sobel
on Aug 06, 1997