*  Exported from  MasterCook  *

                             Eggplant Lasagne

Recipe By     : G. Granaroli (XBRG76A)
Serving Size  : 1    Preparation Time :0:00
Categories    : Italian                          Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lb            Ricotta
   8      oz            Mozzarella
   2      lg            Firm eggplants --
                        - peeled, sliced 1/4"
     3/4  c             Cheese -- grated
                        Oil -- for frying
   3      c             Marinara sauce -- up to 4 c
   3                    Eggs -- beaten with:
   1      ds            Salt
                        Salt and pepper -- to taste
   2      c             Flavored breadcrumbs

Heat oil in pan until hot but not smoking. Dip each slice of eggplant
in egg and bread crumbs and fry until golden. Drain well. Continue
until all are fried.

In an 8x14" or larger ovenproof dish, place enough sauce to cover
pan. Make layer of eggplant by placing in sauce and turning to coat
on both sides. Add a bit more sauce. Cover with dabs of ricotta and
slices of mozzarella. Dip each nest slice of eggplant in sauce to
coat and continue process until you have about three layers. Top with
extra sauce and cheese. Bake in oven at 350°F for 30 minutes covered
lightly, then another 30 minutes uncovered. When you remove it from
the oven let it sit for 15 minutes before serving. Serve with crusty
bread and a salad.


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