EGGPLANT LASAGNA
By Yankee Magazine|Jan 13 2008|
Ingredients
Sauce
3 tablespoons olive oil
1 medium onion, finely chopped
4 large cloves garlic, minced
2 cans (14.5 ounces each) whole tomatoes, crushed with juices
1 can (15 ounces) crushed tomatoes
1/2 cup dry red wine
1 tablespoon chopped fresh basil (1 teaspoon dried)
1 tablespoon chopped fresh oregano (2 teaspoons dried)
2 tablespoons chopped fresh parsley (1 tablespoon dried)
Salt and pepper to taste
Eggplant
2 large eggplants, sliced into 1/4-inch slices
Olive oil
Ricotta Cheese Mixture
2 cups part-skim ricotta cheese
1 large egg
2 tablespoons chopped fresh parsley (1 tablespoon dried)
Salt and pepper to taste
Other Ingredients
3/4 pound instant no-boil lasagna sheets (see notes below)
12 ounces mozarella cheese, grated
3/4 cup freshly grated Parmesan cheese
Instructions
For the sauce: Heat the olive oil in a large saut
