Eggplant (Aubergine) Lasagna

• 1 12 lbs eggplants, cut into very thin slices
• 1 tablespoon olive oil
• 12 cup chopped onion
• 1 lb mushroom, sliced
• 9 lasagna noodles
• 1 (15 1/2 ounce) jar spaghetti sauce
• 8 ounces part-skim ricotta cheese
• 4 ounces shredded mozzarella cheese
• 3 tablespoons grated parmesan cheese

1. Cook lasagna noodles while that's boiling,.
2. Brown eggplant slices; set aside.
3. Saute onions and mushrooms in same skillet.
4. In a 11 x 7 inch baking dish, spoon 1/4 cup of sauce.
5. Arrange three alternate layers of noodles, ricotta, mushroom mixture, Mozzarella cheese, eggplant slices, sauce, and Parmesan cheese.
6. Cover and bake about 30 to 40 minutes at 350 until heated through.

eggplants, olive oil, onion, mushroom, lasagna noodles, spaghetti sauce, ricotta cheese, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/eggplant-aubergine-lasagna-107984 (may not work)