Eggplant Parmesan Lasagna

By Joan_Z

Ingredients

• 5 strips wide dried whole wheat lasagna noodles
• 1 eggplant
• 1 Tbsp. extra virgin olive oil
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped green onions
• 1 15 oz bottled pizza sauce

Details

Cooking time 40mins

Preparation

Step 1

Put 10 cups of water to boil in large pan - add lasagna noodles and cook until just barely tender. Pull the noodles out of the water and lay them on a plate until you are ready to assemble lasagna.

Start the broiler. Cut the ends off the eggplant and slice into 1/4 inch thick circles. Coat a non-stick jellyroll pan with cooking spray. Lay the eggplant slices on the pan and brush the tops lightly with olive oil. Broil about 6 inches from the heat for a couple of minutes (watch carefully) until tops are lightly browned. Flip slices over and broil briefly to brown other side. Remove eggplant.

Preheat oven to 400 degrees.

In a small bowl, mix mozzarella, Parmesan and green onions. Toss to blend.

To assemble lasagna, coat bottom of an 8x8 or 9x9 baking dish with Pam. Cutting them to fit, lay about 2 1/2 noodles evenly over the bottom of the pan. Top with half of the pizza sauce, then half of the eggplant and half of the cheese mixture. Layer the last 2 1/2 noodles over the top and repeat layers with remaining pizza sauce, eggplant and cheese mixture. Bake, uncovered for 15 minutes or until cheese is melte3d and lightly browned.

I found it tastes a little better with some ground beef in the sauce such as spaghetti sauce & ground beef - it gives it a little more flavor.