Eggplant Lasagna

• 1 whole Eggplant
• 2 Tablespoons Extra Virgin Olive Oil
• 1 dash Salt And Pepper
• 1 pound Ground Beef
• 1/2 cups Chopped Onion
• 1 whole Egg, Beaten
• 1 cup 2% Cottage Cheese
• 1 cup Grated Parmesan Cheese
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 1 can (14 Oz. Size) Diced Tomatoes (We Like Garlic, Basil, And Oregano Or Fire Roasted)
• 1/2 cups Tomato Paste
• 2 teaspoons Red Wine Vinegar
• 3 cloves Garlic, Minced
• 1 teaspoon Finely Chopped Fresh Oregano (or Dried)
• 1 teaspoon Finely Chopped Fresh Basil (or Dried)
• 1 cup Shredded Parmesan Or Other Italian Cheeses

1. Start by slicing the eggplant into thin slices.
2. Arrange slices on a baking sheet with edges.
3. Drizzle with olive oil and salt and pepper.
4. Roast in the oven on 450F for 10-12 minutes, flipping halfway through.
5. Meanwhile, brown ground beef and onion in a skillet on medium heat.
6. For the sauce, in a food processor (or blender) combine the diced tomatoes, tomato paste, red wine vinegar, minced garlic, oregano, and basil.
7. When blended to desired consistency, add to browned meat and let simmer for about 5 minutes.
8. Stir together the beaten egg, cottage cheese, parmesan cheese and salt and pepper.
9. Set aside.
10. To assemble the lasagna: First, spread 1/3 of the meat sauce on the bottom of the 8x8 pan.
11. Second, layer the roasted eggplant slices.
12. Third, layer the cottage cheese mixture.
13. Repeat layers until all of the ingredients are used.
14. Top with the extra cheeses.
15. Bake for approximately 60 minutes at 375F, checking at 45 minutes.

eggplant, olive oil, salt, ground beef, onion, egg, cheese, parmesan cheese, salt, pepper, tomatoes, tomato paste, red wine vinegar, garlic, oregano, fresh basil, italian cheeses

Taken from tastykitchen.com/recipes/main-courses/eggplant-lasagna/ (may not work)