Friday, August 15, 2008

Eggplant Lasagna

1 large eggplant, sliced into long thin slices (these will be your 'noodles') peeling is optional 2 jars tomato sauce
1 container (16 oz) ricotta cheese
1 container (16 oz) cottage cheese
2 cloves garlic, minced
1/2 cup fresh basil, chopped
1 Tb. fresh thyme leaves, chopped
2 eggs
1/2 cup parmesan cheese
2 cups mozzarella cheese
salt and pepper

Preheat oven to 350. In a large bowl mix: ricotta cheese, cottage cheese, garlic, basil, thyme, eggs, parmesan cheese and salt and pepper. In 9x13 glass dish, layer a small spoon of sauce, half of the eggplant slices (enough to cover bottom), half of ricotta mixture, half of the remaining sauce and 1 cup of mozzarella cheese. Repeat layers and cover tightly with foil. If the foil touches the cheese, make sure to spray with cooking spray, so the cheese doesn't stick. Bake, covered for 35 minutes. Uncover foil and bake for another 10 minutes- or until cheese is browned and bubbly.

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