Ingredients:

• 9- No Boil Lasagna Noodles (uncooked)
• 1  large eggplant, sliced lengthwise into ¼-inch slices
• 1/2 cup Olive Oil and 1/2 cup Italian Bread Crumbs for dredging
• 4-5 tablespoons Olive Oil for frying
• 1 large Egg.
• 2 cups (thick cut) shredded Mozzarella Cheese – Divided
•  1-1/2 cups Ricotta Cheese
• 1- 32 Oz. Jar of Tomato Basil Marinara Sauce
• 1/2 cup freshly grated Parmesan cheese – Divided

Directions:

1. Preheat oven to 350°
2. Heat oil in a 3.5 quart sauté pan over medium-high heat.
3. Dredge the Eggplant slices, first through the Olive Oil, then through the Bread Crumbs on both sides and add to the hot oil.
4. Fry eggplant slices until golden, 2 to 3 minutes per side. Drain on paper towels.
5. In a medium mixing bowl, combine 1½ cups mozzarella cheese, ¼ cup parmesan cheese, the egg and the ricotta cheese.
6. Mix well.
7. Spread 1 cup of the pasta sauce in a 9×13 glass baking dish.
8. Top it with 3 lasagna noodles. Layer with 1/2 of the ricotta cheese mixture, slices of eggplant and 1 cup of pasta sauce.
9. Repeat the process 2X. Finishing with the pasta sauce.
10. Sprinkle remaining Mozzarella and Parmesan Cheeses over the sauce.
11. Bake for about 45 minutes until the cheese begins to brown.
12. Rest for at least 15 minutes before serving.

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