Vegetarian Eggplant Casserole

• 2-3 None eggplants, sliced lengthwise
• 6 tbsp olive oil
• 1 clove garlic, chopped
• 1/2 cup breadcrumbs
• 2 stems parsley, coarsely chopped
• 3 sprigs thyme, chopped
• 4 tbsp basil pesto
• 1 cup mozzarella, sliced
• 2 None eggs, beaten
• 1 1/8 cups ricotta cheese
• 1/4 cup Parmesan, grated

1. Preheat oven to 425u0b0F. Spread parchment paper in a baking tray. Place eggplant slices on tray and drizzle with 2 tbsp oil. Bake 15-20 mins, turning once. Remove from oven and reduce temperature to 375u0b0F.
2. Heat 4 tbsp oil in a pan. Saute garlic and breadcrumbs, then stir in herbs. Remove from heat.
3. Grease a baking dish and line with 1 layer of eggplant slices. Season. Layer with pesto and ricotta. Cover with a layer of mozzarella slices. Pour the beaten eggs over the top.
4. Continue to layer remaining eggplant, pesto, ricotta and mozzarella. Finish with a layer of eggplant. Sprinkle lasagna with breadcrumbs and Parmesan and bake for 30-40 mins. Serve garnished with parsley.

eggplants, olive oil, clove garlic, breadcrumbs, parsley, thyme, basil pesto, mozzarella, eggs, ricotta cheese, parmesan

Taken from recipes-plus.com/api/v2.0/recipes/17031 (may not work)