Eggplant Meat Lasagna

• 16 ounces lasagna noodles
• 2 lbs ground beef
• 2 medium eggplants
• 2 eggs
• 1/2 cup flour
• 1 cup corn flake crumbs
• 1 onion, chopped
• 20 ounces marinara sauce
• 1 cup water
• oil
• parsley

1. saute onion until soft.
2. brown meat and add to onions.
3. Mix with 15 oz. marinara sauce.
4. Peel eggplant and slice into 1/2 inch rounds.
5. dredge in flour, then egg, then cornflake crumbs.
6. In an oven proof dish, lay down raw lasagna noodles.
7. layer on half of the eggplant rounds.
8. add a layer of 1/2 the meat.
9. Repeat noodles, eggplant and meat.
10. End with a layer of noodles.
11. Mix the remaining marinara sauce with a cup of water and pour over the noodles.
12. sprinkle with some cornflake crumbs and fresh or dried parsley.
13. Bake at 350 for 1 hour.

lasagna noodles, ground beef, eggplants, eggs, flour, corn flake crumbs, onion, marinara sauce, water, oil, parsley

Taken from www.food.com/recipe/eggplant-meat-lasagna-253304 (may not work)