Eggplant Lasagna

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Eggplant Lasagna

 

Ingredients:

 

3 large oblong eggplants

1/2 cup flour

olive oil

2 medium (or 1 large) onions, sliced

2 8-oz cans tomato sauce

2 cups each shredded Swiss and mozzarella cheese

 

Directions:

 

Remove top of eggplant and, from base to tip,

slice into 1/4-inch strips.

 

Dredge strips with flour and fry in olive oil

until light golden brown.

Drain in paper towels; set aside.

 

In hot olive oil, sauté sliced onions and tomato sauce.

Simmer for about 15 minutes on low fire.

 

In a baking dish, alternate layers of eggplant, tomato

sauce, shredded

 

Swiss and mozzarella cheese, ending in lots

of cheese at the top.

 

Bake at 350 degrees F until top is golden brown

(about 40 minutes).

 

 

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