Eggplant Parmesan Lasagna
2 medium eggplants
vegetable oil
5 cups basic tomato sauce 
1/2 lb. Provolone cheese, sliced thin
2/3 cup Parmesan cheese, grated
salt and pepper to taste

1 package lasagna pasta (get the kind you don't have to precook if possible.)



Peel eggplants and slice into 1/2 inch ovals.  Rinse and drain eggplant slices, salt and pepper and set aside.  Spray 9 x 12 rectangular glass baking dish with oil.  Cover bottom of dish with about 1 and 1/2 cups of sauce.  Place a layer of lasagna pasts, then sliced eggplant over the sauce.  Place single slices of provolone cheese over eggplant and sprinkle with 1/2 of the parmesan.  Cover with 1 and 1/2 cups of sauce. Repeat layers twice.  Top with remaining tomato sauce.  Cover dish with foil, and bake at 350 degrees for 30 to 45 minutes, until eggplant is fork tender.  Uncover and continue to bake for 10 to 15 minutes to reduce liquid.




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