Best Eggplant (aubergine) Lasagna

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 2 eggplants, sliced thin
• 3/4 cup flour
• salt and pepper
• cooking spray (olive oil would be ideal)
• 1 (8 ounce) can tomato sauce
• 2 (15 ounce) cans tomatoes, drained and chopped
• 1 tablespoon finely chopped oregano
• 1 -2 tablespoon basil
• 2 garlic cloves, crushed or 1 -2 teaspoon garlic powder
• 1 (8 -16 ounce) container ricotta cheese
• 2 -3 teaspoons chives
• 1 beaten egg
• 1/2 cup mozzarella cheese (grated or chopped)

Recipe

• 1 preheat oven 350 degrees fahrenheit.
• 2 mix salt, pepper and flour in a dish.
• 3 dip eggplant slices into flour mixture.
• 4 cover bottom of a fry pan with cooking oil spray.
• 5 fry slices of eggplant until light brown on both sides over low-medium heat careful not to burn them.
• 6 when ready, remove from pan on paper towels to drain and set aside.
• 7 in a bowl combine the tomato sauce, tomatoes, oregano, basil, and garlic.
• 8 in another bowl combine ricotta cheese, chives, and the beaten egg.
• 9 spoon one third of the tomato mixture into the bottom of a lasagne or casserole dish.
• 10 place a layer of eggplant and cover with part of the grated cheese (about half).
• 11 add a layer of ricotta cheese.
• 12 continue alternating layers of ricotta cheese mixture, eggplant, and grated cheese.
• 13 bake for aproximately 45 minutes to an hour.
• 14 let cool for ease of slicing.
• 15 after dish is cool, portions can be sliced and frozen.
• 16 when ready, place frozen lasagne in a dish and bake in microwave covered with a paper towel till hot (maybe 4-5 minutes).
• 17 it can also be baked in a preheated oven at 350 degrees fahrenheit for aproximately 20 minutes or more.