Eggplant Lasagna Recipe

• 8 oz Lasagna Noodles
• 2 Garlic Cloves (crushed)
• 1 Onion (chopped)
• 2 tbsp Olive Oil
• 4 Tomatoes (skinned and chopped)
• ½ cup Tomato Sauce
• 2 tbsp fresh Basil
• 2 tbsp fresh Oregano
• 2 tbsp fresh Parsley
• ½ cup Red Wine
• 1 pound low-fat Ricotta Cheese
• 2 Eggs
• 1 medium Eggplant (peeled and thinly sliced)
• 2 tbsp Flour
• Salt and Pepper (to taste)
• 2 tbsp Parmesan Cheese

• Cook lasagna noodles in plenty of water until tender but firm.
• Heat 1 tbsp olive oil in a frying pan. Stir fry onion and garlic, until lightly golden.
• Add tomatoes, tomato sauce, basil, oregano, and parsley. Stir and cook for 15 to 20 minutes.
• Pour in wine and mix well.
• Meanwhile, combine flour, salt, and pepper in a platter and coat eggplant into it.
• Heat the remaining olive oil and fry coated eggplant until tender.
• Mix ricotta cheese, Parmesan cheese, eggs, salt, and pepper together.
• Spread some tomato-onion sauce in a 9-inch square baking pan to cover the base.
• Layer the pan with half of noodles, followed by half of the cheese-egg mixture and half eggplants.
• Spread the remaining sauce over it. Repeat layering.
• Cover and bake at 375 degrees F for 30 minutes.