Eggplant Parmigiana Lasagna

Serves 8-10
2-3 large eggplants, peeled and thinly sliced lengthwise
1 lb. mozzarella, shredded

1 lb. ricotta cheese

1/4 cup Parmesan cheese, grated

Meat Sauce:

2 cans (28 oz) of crushed tomatoes 1 lb. ground beef 1 med. onion, diced 4 cloves of minced garlic 4 Tbs. of olive oil 1 cup of red wine 4 tsp. or dried basil, fresh 4 tsp. oregano, dried Salt and pepper to taste
2 Tbs. chopped parsley, fresh
Preheat oven to 350 degrees F.
Heat 2 tablespoons of olive oil in a medium saucepan on medium -low heat.

Add ground beef and break up with spoon. Sauté until browned. Drain beef. Put aside.

Add the other 2 tablespoons of oil to the same pan. Add onion and garlic and sauté gently for about 2 minutes until soft. Add the wine and cook for 5 minutes. Add the crushed tomatoes and herbs. Bring to a boil – lower to a simmer.

Add the drained beef, cover and simmer for another 20 minutes, stirring occasionally. Add salt and pepper to taste.

In a 9"x13" pan, place a layer of the sliced eggplant. Smear all but 1/4 cup of the ricotta cheese over the eggplants. 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 degrees F.

Pull from oven and let rest for 15 min. Heat up remaining sauce. Top lasagna with a thin layer of sauce and the grated Parmesan cheese.