3 eggplant, peeled and thinly sliced ; 2 eggs, beaten ; 4 cups Italian seasoned bread crumbs ; 6 cups spaghetti sauce, divided ; 1 (16 ounce) package mozzarella cheese, shredded and divided ; ½ cup grated Parmesan cheese, divided ; ½ teaspoon dried basil Cut each block of cream cheese into 18 slices. Create four 6-in.-long blocks of stacked cheeses, sandwiching 9 cream cheese slices between 10 cheddar slices for each stack. Place in a 13x9-in. dish. In a small bowl, combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese stacks. 2 large eggplants (1 to 1 1/4 pounds each), sliced lengthwise 3/4 inch thick ; 3 tablespoons olive oil, plus more for baking dish ; Coarse salt and ground pepper ; 1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups) 3 large eggs ; 1 cup grated Parmesan cheese ; 2 tablespoons chopped fresh oregano (or 2 teaspoons dried) Mar 29, 2019 · Recipe video above. A traditional recipe for an iconic Greek dish from a wonderful cookbook called The Food And Cooking Of Greece by Sara Nassopoulos. Layers of soft eggplant, rich beef or lamb filling lightly spiced with oregano and cinnamon, topped with a thick layer of bechamel sauce. People absolutely love the lasagna we make around here and there’s only room for more. I’ve taken my recipe for The Most Amazing Lasagna and turned it into The Most Amazing Eggplant Lasagna! Whether you need a gluten free lasagna option, or simply want to sneak in your garden eggplant, this recipe is amazing. In a large skillet, cook half of the eggplant in 2 tablespoons butter for 3 minutes on each side or until lightly browned. Repeat with remaining eggplant and butter. In each of two greased 11x7-in. baking dishes, layer half of each of the eggplant, tomato sauce and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese.