EGGPLANT LASAGNA

Eggplant Lasagna

Looks Good and Tastes Great!

Ingredients:

Sauce: 1 Can of Tomato Sauce (Crushed Tomato's, Italian)

             6 Fresh Basil Leaves Diced

             S/P to taste

Mix together and set a side

Noodles: 1-2 Large Eggplants; Peel, cut length wise and lay on parchment paper on baking sheet. 

Bake in pre-heated 400 degree oven for 15 minutes.

Cheese Filling: 1/2 - 1 Container of Dry Curd Cottage Cheese

                           1/3 of the Tubes of Goat Cheese (mix well with the dry curd cheese)

                           Spinach (Saute in butter and mix with cheese)

                           1 Yellow Onion (chop, saute with butter and s/p - mix while hot into the cheese mix)

Meat: 4 Chicken Breasts - Flatten with a meat pounder, sprinkle with s/p and crushed garlic

          Fry in Frying Pan

         1 Package of Ground Beef - Fry in Pan with s/p and crushed garlic

** Choose either chicken or beef, don't use both

Layer: Bottom of pan to top layer

Tomato Sauce

Eggplant

Cheese Mix

Meat

Repeat

Very Top Layer Sprinkle some Tomato Sauce and cover with your favorite hard cheese

Bake at 400 degrees for 20-30 minutes YUMMY!!!

NOTES:

I put a piece of saran wrap over my chicken before I flattened it so that it wouldn't splatter everywhere. You have to pound it pretty hard as you want it quite flat. Don't put holes in it, just flatten it out.