preheat oven to 375. in a large mixing bowl stir together ricotta,
parsley, egg yolk, PR, spinach and S&P. In a skillet heat 2 T olive oil
on medium high heat. Add mushrooms and season with a pinch of
salt and pepper
lay 1/4 of sauce into the bottom of a bread pan and lay slices of
peeled eggplant on top. Place 1/4 of ricotta on top
Add eggplant, sauce, mushrooms and shredded mozzarella and
repeat another layer. Continue until full. Then sprinkle mozzarella
cheese on top and cover with foil. Bake for 30 minutes with foil.
then remove foil and bake for 15 minutes
Serving
Suggestions
259 calories per serving
Originally Submitted
7/29/2013
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