Recipe Archives->Pasta Lasagna->Eggplant 02

Eggplant Lasagna

2-3 lg eggplants, peeled and thinly sliced lengthwise
1 lb. ground beef                      
1 med. onion chopped small                
1 green pepper chopped small                    
3 tsp. chopped garlic
3 tsp. sugar
1 lb. mozzarella chopped
1 lb. ricotta chopped
1/4 cup Parmigiano chopped
2 tsp. oregano
2 tsp. basil
2 quarts of your favorite marinara sauce
salt and pepper to taste

First brown and drain beef, or saute veggies, add the onion and
pepper and cook until the onion is soft. Next add the garlic, sugar,
bottled sauce, basil and oregano simmer for 15 min. Salt and pepper
to taste. While the sauce is simmering place in a 9x13" pan one
layer of the sliced plants, smear all but 1/4 cup of the ricotta
over the plants then pour 1/3 of the sauce over the ricotta then
sprinkle with 1/2 of the mozzarella. Cover with the rest of the
plants, add the remaining mozzarella and 1/2 of the sauce.  Cover
with foil and bake for 1 hour in 350 degree oven. Pull from oven
and let rest for 15 min. While it's resting heat up remaining sauce
and mix in 1/4 cup of ricotta stirring till hot and well mixed in.
Cut and top with a bit of the sauce and the Parmigiano. on the
side. Great with a green salad and cheesy garlic bread!

Printable version: eggplant02.txt.