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|EVERY FEW MINUTES|
2 lg. eggplants
Salt and pepper
2 eggs, beaten
1 lb. ricotta cheese
3/4 lb. Mozzarella cheese, cubed
1/2 c. grated Parmesan cheese
1/2 tsp. dried basil
3 c. Hunt's herbed tomato sauce (about 1 1/2 cans)
Peel and slice eggplant in 1/4 inch slices. Sprinkle with salt and pepper. Place eggplant slices on a lightly greased cookie sheet, brush lightly with oil, cover with foil and bake in a 400 degree oven for about 15 minutes or until eggplant slices are soft. Remove from oven and set aside.
Combine eggs, cheeses and basil and mix together until blended. Set aside.
Grease a 9x13 inch lasagna pan or cook and serve casserole. Now, layer tomato sauce, eggplant and cheese mixture in prepared casserole, starting and ending with the tomato sauce. Sprinkle top with additional Parmesan cheese. Bake at 375 degrees for about 40-45 minutes or until piping hot. Serves 6 to 8.
NOTE: Eggplant can be prepared the day before and refrigerated. Entire casserole can be assembled in the morning and cooked in the evening.
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