Ingredients
2 lg eggplants
bread crumbs
3 lbs part skim ricotta cheese
3 lbs part skim mozzarella cheese
3 large cans crushed tomatoes
olive oil
salt, pepper and oregano
Preparation
Peel and slice eggplants. Dip eggplant slices in beaten eggs and then into the breadcrumbs. Fry eggplant in olive oil and layer between paper towels after frying.Simmer tomatoes in pot with salt, pepper and oregano (to taste). In a large baking or lasagna pan, layer sauce, eggplant, ricotta and mozzerella. Repeat layering until pan is full; cover top of pan with sauce and bake at 350 degrees for 1/2 hr or until cheese melts.
