Eggplant Parmesan Lasagna

Ingredients

• 6 lasagna noodles, cooked and drained*
• 6 tablespoons olive oil
• 1 cup all-purpose flour
• 1 cup grated Parmesan cheese
• ½ cup whipping cream
• 1 (15-oz.) container part-skim ricotta cheese
• ¼ cup chopped fresh basil
• + 8 more ingredients
• • 2 cups (8 oz.) shredded mozzarella cheese
  • 3 tablespoons water
  • 3 large eggs, lightly beaten
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • 1 large eggplant (about 1 1/2 lb.)
  • ½ teaspoon dried crushed red pepper
  • 2 (26-oz.) jars tomato, garlic, and onion pasta sauce

1. Cook first 3 ingredients in a 3 1/2-quart saucepan over medium-low heat 30 minutes. Remove from heat; stir in cream and Parmesan cheese. Set aside. 2. Peel eggplant, and cut crosswise into 1/4-inch-thick slices. Sprinkle slices evenly with salt and black pepper. Stir together eggs and 3 Tbsp. ...

View full recipe at My Recipes