Eggplant Lasagne



1 lb sweet Italian sausage

1 clove lg garlic

1 tablespoon crushed dried basil

salt to taste

16 ozs canned Roma tomatoes crushed

12 ozs tomato paste


3 cups cottage cheese

1/2 cup grated parmesan or romano cheese

2 tbsps parsley

3 eggs slightly beaten

1/2 teaspoon black pepper


6 long oriental eggplants

1 lb provolone cheese sliced

1 cup mozzarella or mixed pizza cheese shredded


Preheat oven to 375°F.
1 - Brown sausage; add tomatoes, tomato paste, basil, & garlic and simmer 30 minutes.
2- Peel and slice eggplants lengthwise. Sprinkle with salt and let juices drip out. Dry with paper towel, and arrange on Pam-sprayed cookie sheet. Spray or brush slices with olive oil, and bake at 400 degrees about 20 minutes, or until soft.
3 - Mix cottage cheese, Parmesan cheese, eggs, parsley and pepper.

Prepare two complete layers:
Small amount of sauce to cover bottom of dish
Egggplant slices
Cottage cheese mixture
Red sauce
Sprinkle cheese on top.

BAKE 35 minutes; rest for 15 minutes or longer before cutting to serve.