Eggplant Lasagna

1 medium eggplant (ends cut off, then cut into 1/4 inch slices)
1 small bag finely shredded Italian Cheese
1 small bag shredded mozarella
1/2 onion, finely chopped
3 tbsp minced garlic (or three cloves, finely chopped)
2 cans tomato sauce
2 tbsp brown sugar
Oregano and Italian Seasoning (1 tbsp each ?)
Salt & Peppa to taste
1 jar of your favorite Marinara sauce if you’re in a rush

If you are taking the more deluxe route 🙂 Saute’ the onion and garlic in a splash of oil and a blob of butter (haha) until the onion is slightly browned. Add the sauce, sugar and seasonings. Bring to a boil, then simmer on low for 1-3 hours to let all the flavors come together, stir oocassionally.

In a glass baking dish, spread a small spoonful of sauce along all the bottom. Place lasagna noodles to cover (usually 3-4). Sprinkle with 1/3 of Italian cheese. Lay out eggplant to cover the cheese & noodles. Pour half the sauce mixture over. Top with 1/2 bag mozarella. Repeat one time. On the top, I usually mix some of the Italian cheese in with mozarella. (I like cheesy lasagna!) ***if you do this with marinara, pour half the jar over each layer in place of the homemade sauce; I’ve done it both ways, homemade is best, but marinara is yummy too***

 Cover with foil and bake at 350 for 50 minutes. Pull out, uncover, and let set 10 minutes before serving.

Joanna Schaper


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