I know we don't really want to put our ovens on at the moment but just in case... I found this recipe on Southern Food.com http://southernfood.about.com/od/eggplantrecipes/r/bl30222e.htm
Eggplant Lasagna
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 10 minutes
Ingredients:
- 1 1/2 pounds eggplant, thinly sliced
- vegetable spray
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 16 ounces sliced mushrooms
- 9 lasagna noodles
- 1 jar (16 ounces) spaghetti sauce with vegetables (I always make my own especially with so many tomatoes about)
- 8 ounces ricotta cheese, part-skim
- 4 ounces shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Preparation:
In large nonstick skillet sprayed with vegetable spray, quickly brown eggplant slices; set aside.
In the same skillet in hot olive oil, cook onion for about 3 to 4 minutes, stirring occasionally, or until tender. Add mushrooms; cook, stirring frequently, about 5 minutes or until mushrooms are tender.
Cook lasagna noodles in boiling salted water according to package directions. Into an 11x7-inch baking dish, spoon about 1/4 of the sauce.
Arrange three alternate layers of lasagna noodles, ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese. Bake eggplant lasagna at 350° for 30 to 40 minutes.
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