(drumroll) Eggplant Lasagna

I finally typed up this awesome vegetarian lasagna recipe! It is one of my signature recipes, truly perfected. Finally shared with you, my dear family, enjoy.

Also, I made this recipe for part of our Relief Society Freezer Meal Blitz. It works great for freezing. If possible thaw in fridge the day before baking. Otherwise, you have to let it sit for 1/2-1 hr. uncovered, then cover and bake about 30 min., then uncover and bake another 20-40 min. until heated through.

Eggplant Lasagna

Ingredients:

2 eggs

2 Tbsp. milk

½ c. flour

½ c. bread crumbs

2 Tbsp. Italian seasoning

1 large or 2 small eggplants

Salt

1 bottle marinara sauce (quart size)

1 c. lowfat cottage cheese

1 c. grated parmesan or parmesan blend

(not the powder)

Grated parmesan for top

1-2 thinly sliced tomatoes

High temp. oil of choice

Dip 1: 2 eggs, 2 Tbsp. milk

Dip 2: ½ c. flour, ½ c. bread crumbs, 2 Tbsp. Italian seasoning, pinch salt

Cut eggplant into ½ “ rounds and submerge in each dip, shaking off excess each time.

Fry eggplant in oil until soft and tender over med. heat.* (see note)

As they are cooking sprinkle with a little salt.

*The eggplant must be tender! Things that will help as well as reduce oil (eggplant is like a sponge and will absorb any oil you throw at it) are:

-Cut them thin and uniform

-Use a lid to help steam them soft

-Use a non-stick skillet

- When first placed in oiled pan, turn them immediately to ensure both sides are somewhat oiled. Add more oil as necessary.

As eggplant is cooking, stack in a 9x13 casserole dish like this:

Sprinkle of Parmesan

Marinara sauce

Thinly sliced tomato

Marinara sauce

Cheeses MIXED TOGETHER FIRST

Cooked eggplant (repeat as needed)

Marinara sauce

Cooked eggplant

Thin layer favorite Marinara sauce (all sauce layers are thin)

Bottom of pan

----

Bake at 350 degrees for about 30 min. or until bubbly and cheese is slightly browned.