Eggplant Lasagna by Jannette Basham

3 large eggplants sliced lengthwise 3/4 inch thick (4 slices each eggplant 2 layers for lasagna)
olive oil
2 cups sliced cremini mushrooms
4-6 garlic cloves minced
2 Tbsp fresh thyme
1 (15oz) whole milk ricotta cheese
1 small container cottage cheese
2 cups mozzarella cheese divided
5 large eggs
2 cups fresh parmesan/Asiago divided
3 Tbsp chopped fresh oregano
4 cups Marinara Sauce (see below)

Marinara Sauce
5 garlic cloves
1/4 cup olive oil
2 large onions
6 carrots blended
4 Tbsp tomato paste
3 cups diced/blended tomatoes
1 cup fresh basil leaves
4 Tbsp oregano

Steam eggplant until slightly tender. While steaming, add all the ingredients for the Marinara Sauce and cook in pot covered on low until carrots are tender.

Preheat oven 350.

  In a medium skillet add 2 Tbsp olive oil and mushrooms. Sauté about 5 min. and add garlic and thyme.

In a large bowl add ricotta, cottage cheese, 1 cup mozzarella, eggs, 1 cup parmesan, oregano, mushroom mix, 2 tsp salt, 1/4 tsp pepper and mix well.

Brush baking dish with oil. Spread 1/3 of the marinara sauce over the bottom of dish. Lay 6 slices of eggplant followed by 1/2 ricotta mixture. Lay another 6 eggplant, rest of ricotta mixture and rest of marinara sauce. Top with rest of parmesan and mozzarella. Bake 30 min. or golden on top.

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