Eggplant lasagna w/ Fire Roasted Vegetables

By Kimberlik

Ingredients

• 3 cups tomato sauce
• 1 lb. whole milk ricotta cheese
• 3 tablespoons grated Romano cheese (1)
• 1 cup diced roasted vegetables (zucchini, squash,& purple onion ,red & green bell peppers)
• 3 tablespoons grated Romano cheese (2)
• 8 pieces Michael Angelo's Eggplant Cutlets
• 1 large egg
• Salt and pepper to taste
• 1 1/2 cups shredded mozzarella cheese

Preparation

Step 1

Pour 1 cup tomato sauce on bottom of 10" baking dish
Place 4 frozen eggplant cutlet over the sauce.
In large bowl, beat 1 egg. Add ricotta and Romano cheese salt and pepper to taste . Mix all together don't over mix.
With a spoon ,spread cheese mixture evenly over eggplant cutlets. Add layer of diced roasted. Vegetables.
Add remaining 4 cutlets on top as second layer. Finish off with 2 cups of tomato sauce and shredded Romano cheese and mozzarella.

Bake 375*. For 25-30 min. Let set 5 minutes. Enjoy!