BEST EGGPLANT (AUBERGINE) LASAGNA

Best Eggplant (Aubergine) Lasagna image

Provided by Dreamin1Kate

Time 1h5m

Yield 10 ounces, 10 serving(s)

Number Of Ingredients 13

2 eggplants, sliced thin
3/4 cup flour
salt and pepper
cooking spray (olive oil would be ideal)
1 (8 ounce) can tomato sauce
2 (15 ounce) cans tomatoes, drained and chopped
1 tablespoon finely chopped oregano
1 -2 tablespoon basil
2 garlic cloves, crushed or 1 -2 teaspoon garlic powder
1 (8 -16 ounce) container ricotta cheese
2 -3 teaspoons chives
1 beaten egg
1/2 cup mozzarella cheese (grated or chopped)

Steps:

Preheat oven 350 degrees fahrenheit.
Mix salt, pepper and flour in a dish.
Dip eggplant slices into flour mixture.
Cover bottom of a fry pan with cooking oil spray.
Fry slices of eggplant until light brown on both sides over low-medium heat careful not to burn them.
When ready, remove from pan on paper towels to drain and set aside.
In a bowl combine the tomato sauce, tomatoes, oregano, basil, and garlic.
In another bowl combine ricotta cheese, chives, and the beaten egg.
Spoon one third of the tomato mixture into the bottom of a lasagne or casserole dish.
Place a layer of eggplant and cover with part of the grated cheese (about half).
Add a layer of ricotta cheese.
Continue alternating layers of ricotta cheese mixture, eggplant, and grated cheese.
Bake for aproximately 45 minutes to an hour.
Let cool for ease of slicing.
After dish is cool, portions can be sliced and frozen.
When ready, place frozen lasagne in a dish and bake in microwave covered with a paper towel till hot (maybe 4-5 minutes).
It can also be baked in a preheated oven at 350 degrees fahrenheit for aproximately 20 minutes or more.