Eggplant Lasagne

Thanks to Karen M. Ouellette for this delicious recipe!

Ingredients:

1 box lasagna noodles
1 eggplant (can be a chinese eggplant, if you prefer)
16 oz ricotta cheese
1 egg
your favorite tomato sauce, at least 32 oz (home made or store bought)
12 oz mozarella cheese
1 cup parmesan cheese
garlic to taste (I suggest at least 2 cloves)
1 Tbsp parsley
1/2 Tsp dill weed
ground pepper to taste (I suggest 1/4 Tsp or more, to taste)

Instructions:

Blend ricotta cheese with garlic, parsely, dill weed, egg, parmesan and ground pepper. Peel the eggplant and slice thinly. Proceed as usual for making lasagna, layering cooked lasagna noodles with
thinly sliced eggplant sauce, and the ricotta cheese mixture. Top with motzarella cheese and sauce. Bake for 40 minutes in a 275 degree oven.

Delicious!