Ingredients
2-3
large eggplants, peeled and thinly sliced lengthwise
1
lb. mozzarella, shredded
1/4
cup Parmesan cheese, grated and fresh
Directions
1.
In a 9"x13" pan, place a layer of the sliced eggplant. Smear all but 1/4 cup of the ricotta cheese over the plants. Pour 1/3 of the sauce over the ricotta then sprinkle with 1/2 of the mozzarella.
2.
Cover with the rest of the eggplants, remaining mozzarella and 1/2 of the sauce.
3.
Cover with foil and bake for 1 hour at 350 degrees F. Pull from oven and let rest for 15 min.
4.
Heat up remaining sauce and mix in 1/4 cup of ricotta cheese. Stir until hot and well mixed in.
5.
Top lasagna with a bit of the sauce and the Parmesan cheese.
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