Eggplant Lasagna

Eggplant Lasagna-

1 large can Trader Joe’s tomatoes with Basil
½ cube butter

Empty the can into a sauce pan. Smash the tomatoes with a potato masher, and heat on medium. Add the ½ cube butter and let simmer until you use it.

1 eggplant
Olive oil
Salt

Heat oven to 400. Pour olive oil onto cookie sheet – be generous. Peel eggplant and slice into 3/8” think disks. Put on cookie sheet, then turn over so some olive oil is on each side. Salt the eggplant, then put in the oven for 10 – 15 minutes. Turn the eggplant and cook another 10 minutes or so. Eggplant will get a tad brown and soften. Turn oven down to 350.

Get your cheeses ready:
1 tub Trader Joe’s fresh mozzarella – drained and chopped

1 tube Trader Joe’s Ricotta – mixed with 1 T. dried parsley

1 bag shredded mozzarella – open bag

¼ c. grated parmesan

Open bag of wonton wrappers.

Spray large casserole dish with PAM and layer:

1. A bit of the sauce – just enough to cover.
2. One layer of noodles.
3. One layer of Ricotta. (Use a spoon to scoop out some then put just a little clump on each wonton wrapper.)
4. One light layer of the fresh Mozzerella.
5. Just a little sauce.
6. One layer of noodles.
7. Eggplant.
8. Just a little sauce.
9. One layer of noodles

Repeat 1 – 6 until ingredients are used up.

Make sure you end with a layer of noodles, then sprinkle grated mozzarella and sprinkle with parmesan.

Bake for a while – 350 until heated through and lightly browned. ~ 1/2 hour.