Eggplant Parmigiana Lasagna
2-3 large eggplants, peeled and thinly sliced lengthwise
1 lb. ground beef
1 med. onion, diced
1 green pepper, diced
3 tsp. garlic, minced
3 tsp. sugar
1 lb. mozzarella, shredded
1 lb. ricotta cheese
1/4 cup Parmesan cheese, grated and fresh
2 tsp. oregano
2 tsp. basil
marinara sauce (recipe below)
salt and pepper to taste
2 (28-oz.) cans of crushed tomatoes
4 cloves of minced garlic
4 tbsp. of olive oil
1 cup of red wine
2 tbsp. chopped parsley, fresh
4 tsp. or dried basil, fresh
4 tsp. oregano, dried
Salt and pepper to taste
Heat the olive oil in a medium saucepan on medium-low heat. Add garlic and sauté
gently for about 2 minutes. Add the crushed tomatoes. Stir gently and add red
wine and herbs. Cover and let simmer for 10 minutes, stirring occasionally. Add
salt and pepper to taste. Simmer for another 10 minutes.
Preheat oven to 350ºF.
In a frying pan brown and drain beef. Add the onion and pepper and cook until
the onion is soft. Next add the garlic, sugar, marinara sauce, basil and
oregano. Simmer for 15 minutes. Add salt and pepper to taste.
In a 9x13-in. pan, place a layer of the sliced eggplant. Smear all but 1/4 cup
of the ricotta cheese over the plants. Pour 1/3 of the sauce
over the ricotta then sprinkle with 1/2 of the mozzarella. Cover with the rest
of the eggplants, remaining mozzarella and 1/2 of the sauce.
Cover with foil and bake for 1 hour at 350º F. Remove from oven and let rest for
Heat up remaining sauce and mix in 1/4 cup of ricotta cheese. Stir until hot and
well mixed in. Top lasagna with a bit of the sauce and the Parmesan cheese.