Eggplant (Aubergine) Lasagna

Ingredients

• 1 1/2 lbs eggplants, cut into very thin slices
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 lb mushroom, sliced
• 9 lasagna noodles

• 1 (15 1/2 ounce) jar spaghetti sauce
• 8 ounces part-skim ricotta cheese
• 4 ounces shredded mozzarella cheese
• 3 tablespoons grated parmesan cheese

Directions

1. 1

   Cook lasagna noodles while that's boiling,.

2. 2

   Brown eggplant slices; set aside.

3. 3

   Saute onions and mushrooms in same skillet.

4. 4

   In a 11 x 7 inch baking dish, spoon 1/4 cup of sauce.

5. 5

   Arrange three alternate layers of noodles, ricotta, mushroom mixture, Mozzarella cheese, eggplant slices, sauce, and Parmesan cheese.

6. 6

   Cover and bake about 30 to 40 minutes at 350 until heated through.