Eggplant Parmesan Lasagna Style

We love eggplant, period. We also love Eggplant Parmesan as well as lasagna, so one day I combined the two for a delish meal, Eggplant Parmesan, lasagna style.

It's worth the time making this dish, it's very good. I always make two, one for that night and one for the freeze for a day I'm not in the mood to cook.

My family enjoys it, it's filling and goes great with a side salad.

Enjoy!

-Jenifer

Ingredients:

2 eggplants

bread crumbs

eggs

oil

mozzarella cheese

Italian blend cheese

ricotta cheese

pasta sauce

dried oregano

dried parsley

chopped garlic

salt/pepper to taste

First thing first, mix the ricotta cheese with a couple eggs, salt and dried parsley.

I also put Italian blend cheese in the Ricotta mix as well. Once mixed, put in refrigerator.

Slice the eggplant, not too thin, not too thick.

Look how pretty these eggplant slices are.

Dip each slice into an egg wash.

Once dipped, add into your breadcrumbs and get it nice and coated.

Once your done coating them, it's time to cook.

Place in hot oil and cook until tender and super golden brown.

Here is the eggplant all cooked up and ready to be assembled.

(Becareful, they are good and little hands likes to take one or two to eat).

Coat your pan with sauce. (I use throw-aways to avoid lots of dishes)

After adding the sauce, add a layer of eggplant.

Now add your ricotta cheese mixture evenly.

Add mozzarella cheese.

Add sauce now.

Continue the pattern. Add more eggplants, ricotta, sauce and cheese until your pan is full.

Looking good!

Final product. Cook at 350 for 45 minutes. Of course, this always taste BETTER the next day once all the flavors are incorporated.