Eggplant Lasagne - cooking recipe

Ingredients

2 large round eggplants
flour, seasoned with salt and pepper
4 eggs, beaten with 1/3 c. milk
4 cloves garlic, minced
seasoned bread crumbs
olive oil
1 large container cottage cheese (16 oz.)
1 c. Parmesan cheese
2 Tbsp. parsley
2 c. grated Mozzarella cheese
2 jars spaghetti sauce with mushrooms
extra Parmesan cheese

Preparation

Cut eggplant into round slices 1/4-inch thick.
Beat eggs and milk.
Add garlic.
Dip sliced eggplant in egg, then flour.
Shake off excess.
Dip in egg again, then in bread crumbs.
Fry in hot olive oil until golden on both sides.
Drain.
Pour leftover egg mixture into cottage cheese.
Add Parmesan and parsley.
Layer in a casserole dish as follows:
small amount of sauce to coat bottom. Top with single layer of eggplant.
Overlap, if necessary to make solid surface.
Cover with sauce, then cottage cheese mixture and Mozzarella.
Repeat layers until all ingredients are used.
End with cheese on top.
Sprinkle with extra Parmesan.
Bake at 350\u00b0 for 40 minutes.
Let sit for 10 minutes before cutting.