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EGGPLANT LASAGNA

• 1 small eggplant
• 4 cups quart of spaghetti sauce seasoned with basil, oregano a pinch of sugar, 1 Tbsp butter (finely diced onions are optional)
• Mozzarella
• Parmesan cheese
• 1 cup of ricotta cheese mix
• 1 beaten egg

Slice Eggplant very thinly to make as many slices as possible.

Baste a 9 X 12 glass or corning ware roaster with vegetable Pam.

Smooth a fine layer of sauce over the bottom of baking dish. Begin to layer ingredients.

First a single layer of eggplant slices, a layer of sauce, sprinkle mozzarella and parmesan. Then dollop/ or drop about six spoonfuls of the ricotta and egg mixture over the surface of the layers. Repeat again, eggplant, sauce, mozzarella, parmesan, ricotta /egg finishing with mozzarella layer.

Bake in a 350 degree oven for about 45 minutes. Until everything is luscious and bubbly and smelling well cooked.

Serve with a romaine salad and crusty Italian bread to sop things up with.

This recipe contains no pasta and is good for the waistline!

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