Eggplant Lasagna

Eggplant Lasagna

2 med eggplant
1 lb ground chuck
1 lg can tomatoes
1 can tomato paste
1 lg bell peper
1 lg onion
Parmesian Cheese
Mozarella Cheese
3 eggs
1 c flour
1 tbs oregano
olive oil


Slice eggplant 1/4 inch thick and soak in salt water for 15 minutes.

Meanwhile, saute onion and pepper. Add burger and brown. Add tomatoe and paste. Cook until sauce thickens. Add water and season as needed.

I do this assembly line style! Mix flour and oregano in flat dish. Dip eggplant slices into egg and then dredge in the flour mixture. Heat oil in large pan and then
add the slices as go. Lightly brown each side.

Layer sauce, eggplant, parmesian cheese and mozzarella cheese until the pan is full.

Bake at 350 for 40 minutes.