Eggplant Aubergine Lasagna
Ingredients
- 1 1⁄2 lbs eggplants, cut into very thin slices
- 1 tablespoon olive oil
- 1⁄2 cup chopped onion
- 1 lb mushroom, sliced
- 9 lasagna noodles
- 1 (15 1/2 ounce) jar spaghetti sauce
- 8 ounces part-skim ricotta cheese
- 4 ounces shredded mozzarella cheese
- 3 tablespoons grated parmesan cheese
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