Source of Recipe
I created this for Mitch for Xmas
List of Ingredients
1 recipe vegetarian spaghetti sauce
Flour seasoned with garlic powder, oregano, basil, parsley, paprika
1 cup bread crumbs
1/2 cup Milk
1 large container Ricotta cheese
16 oz shredded Mozzarella cheese
Slice eggplants into 1/2” rounds.
Mix bread crumbs and 1/2 cup Parmesan cheese.
Beat 2 eggs and milk.
Mix Ricotta cheese with 2 eggsm 1/2 Parmesan cheese, 1/4 t. each oregano, basil,
parsley and garlic salt.
Dip first in seasoned flour, egg mix, then bread crumbs.
Heat oil in frying pan.
Brown breaded eggplant on each side.
Line lasagna pan with small amount of spaghetti sauce.
Place third of eggplant rounds on sauce.
Top with half seasoned Ricotta.
Cover with third of remaining spaghetti sauce.
Sprinkle lightly with Parmesan cheese.
Top with half Mozzarella cheese.
Repeat layers of eggplant, Ricotta, sauce and cheeses.
Finish with remaining eggplant.
Top with sauce and remaining Mozzrella cheese.
Bake in 325 oven for 45 minutes.