Eggplant Lasagna

Eggplant Lasagna

1 eggplant, sliced lengthwise (1/2 inch thick slices)
Olive Oil
Salt & Pepper to tasteEggplant
1 garlic clove, minced
1/4 cup onion, minced
1 cup pasta sauce (I used the garden-style type)
1 cup diced tomatoes
1 teaspoon Italian seasoning
1 cup reduced cottage or ricotta cheese
1 cup grated parmesan cheese
1 cup grated mozzarella cheese, divided

Preheat oven to broil. Arrange sliced eggplant in a single layer on greased sheet pans. Brush both sides with olive oil and season with salt and pepper. Roast the eggplant until it is soft and golden, turning halfway through, about 15 minutes.

Meanwhile, in a medium skillet saute onions and garlic in olive oil until translucent. Add tomatoes and sauce, stirring frequently. Cook for about 5 minutes.

Mix together Italian seasoning, cottage/ricotta cheese, parmesan cheese, and 1/2 cup mozzarella cheese.

Spread 1/3 of the tomato sauce in the bottom of a greased 8″ square pan. Top with half of the eggplant slices, 1/2 the cheese mixture, 1/3 tomato sauce, 1/2 eggplant, 1/2 cheese mixture, 1/3 tomato sauce in that order. Top with 1/2 cup mozzarella cheese.

Bake, uncovered, at 350 degrees for about 20 minutes or until hot and bubbly throughout.