Eggplant Lasagna

When I was at Publix this week to pick up the five-grain Italian bread that Jerry and I LOVE, they had some beautiful eggplant!I bought 2 and decided today to make them into a lasagna type casserole, without the pasta. It is a cross between lasagna, eggplant parmasan and mousaka. I got the idea from a recipe I saw online that sliced the eggplants lengthwise and covered them with tomato sauce. Jerry, Myriam and I loved it tonight. Hope you enjoy it!

Eggplant Lasagna

2 med. to large eggplant, peeled, sliced 1/4 inch deep lengthwise.
1 pound lean ground beef
1-24oz jar spaghetti sauce(I used Bertoilli Tomato and Basil)
2 c. mozarella cheese, shredded
1 c. Parmasan cheese, shredded
2 c. bread crumbs (I used 3 leftover hamburger buns)
olive oil

1. Take prepared eggplant slices and saute in a single layer, few at a time, in a small amount of olive oil.I sprinkled each very lightly with salt and black pepper. Cook each one until is turns slightly brown on the edges and is limp. I added a little olive oil to each batch. Set aside on a plate.

2. In same pan, brown the hamburger meat. Drain and set aside.

3. Grease the bottom of a 9 x 13 casserole or lasagna pan.

4. Sprinkle bottom of pan with 2/3 cup bread crumbs.

5. Layer half of the eggplant slices on bottom of pan.

6. Sprinkle 1/2 of the hamburger meat over the eggplant.

7. Cover this with 1/2 of the spaghetti sauce.

8. Next sprinkle 1 cup of the mozerella and 1/2 cup of the parmasan over the pan.

9. Top with 2/3 cup bread crumbs.

10. Repeat layers of eggplant, meat,sauce, cheeses and bread crumbs.

11. Drizzle olive oil lightly over the top.

Bake at 350 degrees for 35-40 minutes.

Serve with a tossed green salad and a good loaf of french bread.