Vegetarian Eggplant Casserole - cooking recipe

Ingredients

2-3 None eggplants, sliced lengthwise
6 tbsp olive oil
1 clove garlic, chopped
1/2 cup breadcrumbs
2 stems parsley, coarsely chopped
3 sprigs thyme, chopped
4 tbsp basil pesto
1 cup mozzarella, sliced
2 None eggs, beaten
1 1/8 cups ricotta cheese
1/4 cup Parmesan, grated

Preparation

Preheat oven to 425\u00b0F. Spread parchment paper in a baking tray. Place eggplant slices on tray and drizzle with 2 tbsp oil. Bake 15-20 mins, turning once. Remove from oven and reduce temperature to 375\u00b0F.
Heat 4 tbsp oil in a pan. Saute garlic and breadcrumbs, then stir in herbs. Remove from heat.
Grease a baking dish and line with 1 layer of eggplant slices. Season. Layer with pesto and ricotta. Cover with a layer of mozzarella slices. Pour the beaten eggs over the top.
Continue to layer remaining eggplant, pesto, ricotta and mozzarella. Finish with a layer of eggplant. Sprinkle lasagna with breadcrumbs and Parmesan and bake for 30-40 mins. Serve garnished with parsley.