Eggplant Lasagna
Eggplant Lasagna is an moderately easy dinner. Made with 1/2 lb. lasagna noodles, cooked according to pkg. directions, 1 medium-size eggplant, sliced 1/4-inch thick, 1 egg, 1/2 c. milk and 1/2 c. all-purpose flour, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Whisk together egg and milk.
In a separate dish combine flour and bread crumbs.
Dip each eggplant slice in egg mixture, then coat with flour mixture.
Fry until golden brown.
Drain on paper towels.
Layer in baking dish tomato sauce, noodles, eggplant, Mozzarella cheese.
Repeat layers, ending with tomato sauce.
Top with Parmesan cheese.
Bake uncovered for about 30 minutes (until bubbly).
Serve with green salad and garlic bread.
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