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

Marinara Sauce:
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 saut� 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 350�F.

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 350� F. Remove from oven and let rest for 15 min.

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.

Serves 8-10