Main Dish

Pam’s Eggplant Lasagna

August 3, 2021


1 medium eggplant cut into 1/2″ slices

1/2 c. Italian Breadcrumbs

2 eggs, beaten

2 c. mozzarella cheese

29 oz. spaghetti sauce

Grated Parmesan Cheese

1/2 of 16 oz. pkg Lasagna Noodles, cooked


Preheat oven to 350 degrees. Dip eggplant into eggs and then into breadcrumbs.  Bake or fry eggplant until tender. In a greased 9″ x 13″ dish, arrange in layers half the noodles, eggplant slices, Mozzarella, and spaghetti sauce.  Repeat layers.  Sprinkle with Parmesan Cheese. Bake 30 minutes.  Serves 8-12 people