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7 votes | 19544 views

The first time I made this dish, I was told "You can make this dish for me anytime!"
This dish is even better warmed up the next day!




  1. Peel and slice eggplant 1/4 - inch thick in size. Beat 3 eggs and 1/2 cup milk in deep bowl. Flour eggplant, dip into egg-milk mixture then into bread crumbs. Allow to dry in refrigerator for 1/2 hour. While eggplant is hardening, mix ricotta cheese, 4 ounces mozzarella cheese, parmesan cheese, and 2 slightly beaten eggs together.
  2. Refrigerate.
  3. Heat 2 cups olive oil in frying pan. Cook eggplant slices until golden brown, about 3 minutes each side and drain on paper towel. Preheat oven to 350 degrees.
  4. In 2-quart casserole add 2 cups flavored tomatoe sauce; layer eggplant then all of cheese mixture, eggplant, remaining 3 cups sauce. Top with remaining 4 ounces of mozzarella cheese. Bake at 350 degrees on center rack about 40 minutes. Allow to cool 15 minutes before serving
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  • Mihir Shah
    February 1, 2008
    Cooked a big dinner tonight, including your Lasagna. Amazing Terrie. Kind of like eggplant parmagiana baked into a lasanga. This was the hit of the night. Lots of seconds!
    I've cooked/tasted this recipe!
    1 person likes this review
    • Lyndsey
      February 4, 2008
      We had this Friday night with friends. It was a big hit! We did add one layer of lasagna noodles on the bottom and crushed red pepper (I add it to everything).
      I've cooked/tasted this recipe!
      This is a variation
      1 person likes this review
      • Alvin Lee
        December 25, 2008
        tasted good and delicious!I love it!Thanks for your recipe!
        I've cooked/tasted this recipe!


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