Eggplant Lasagna Recipe

• 1 large eggplant
• 2 cups flour
• 3 cups Italian flavored bread crumbs
• 5 eggs
• 1/2 cup milk
• 8 oz shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 2 cups olive oil
• 1 lb ricotta cheese
• 5 cups flavored tomato sauce

1. Peel and slice eggplant 1/4 - inch thick in size.
2. Beat 3 eggs and 1/2 cup milk in deep bowl.
3. Flour eggplant, dip into egg-milk mixture then into bread crumbs.
4. Allow to dry in refrigerator for 1/2 hour.
5. While eggplant is hardening, mix ricotta cheese, 4 ounces mozzarella cheese, parmesan cheese, and 2 slightly beaten eggs together.
6. Refrigerate.
7. Heat 2 cups olive oil in frying pan.
8. Cook eggplant slices until golden brown, about 3 minutes each side and drain on paper towel.
9. Preheat oven to 350 degrees.
10. In 2-quart casserole add 2 cups flavored tomatoe sauce; layer eggplant then all of cheese mixture, eggplant, remaining 3 cups sauce.
11. Top with remaining 4 ounces of mozzarella cheese.
12. Bake at 350 degrees on center rack about 40 minutes.
13. Allow to cool 15 minutes before serving

eggplant, flour, italian flavored bread crumbs, eggs, milk, mozzarella cheese, parmesan cheese, olive oil, ricotta cheese, tomato sauce

Taken from cookeatshare.com/recipes/eggplant-lasagna-47 (may not work)