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Best Eggplant Aubergine Lasagna

I selected this lasagna because of it's ease to fix, satisfying to almost anyone, and i know that is nutritionally good. This dish can be divided into portions and frozen for later on. I serve a simple salad on the side along with garlic bread.

Steps

Preheat oven 350 degrees fahrenheit.
Mix salt , pepper and flour in a dish.
Dip eggplant slices into flour mixture.
Cover bottom of a fry pan with cooking oil spray.
Fry slices of eggplant until light brown on both sides over low-medium heat careful not to burn them.
When ready , remove from pan on paper towels to drain and set aside.
In a bowl combine the tomato sauce , tomatoes , oregano , basil , and garlic.
In another bowl combine ricotta cheese , chives , and the beaten egg.
Spoon one third of the tomato mixture into the bottom of a lasagne or casserole dish.
Place a layer of eggplant and cover with part of the grated cheese.
Add a layer of ricotta cheese.
Continue alternating layers of ricotta cheese mixture , eggplant , and grated cheese.
Bake for aproximately 45 minutes to an hour.
Let cool for ease of slicing.
After dish is cool , portions can be sliced and frozen.
When ready , place frozen lasagne in a dish and bake in microwave covered with a paper towel til.

Ingredients

eggplants, flour, salt and pepper, cooking spray, tomato sauce, tomatoes, oregano, basil, garlic cloves, ricotta cheese, chives, egg, mozzarella cheese