LASAGNA (VEGETARIAN)

An Older Recipe For Vegetarian Eggplant Lasagna (method...)
This recipe is the taught me that eggplant is a delicious vegetable when cook right, AND NOT MISS MEAT! That goes for all vegetables. I promise you will love this dish! Do make two and freeze the other for later.
First get the eggplant ready that will substitute for the layers of Lasagna noodles.
Buy on organic,small or med. "peeled" eggplant (into thinly slices) then, pat dry, and set aside. This is a method recipe so, if you want the recipe for a larger family portions, then eyeball your ingredients and choose the larger portions sizes for your casserole for to size of you family. This recipes is easily adapted. I like to use two smaller eggplants than the one larger one for its milder taste because the lger. seeds and peelings tend to be more bitter. It's up to you, its a matter of taste and choice?)
Ingredients;
Eggplant-plants?
Flour (for dipping the sliced eggplants
Fry in olive oil
2 beaten egg (for a egg wash)
32 oz. of cottage cheese (or, ricotta,and/or Garnish with Parmesan? Keep it simple. This has plenty of flavor, however, variety is important at times but can be too expensive for other times.) Spread evenly, to each layer. Over-lap the fried egg plant with no in between spaces.
3-6 cloves of minced garlic or sprinkle each layer with some garlic powder (equivalent)
2 - 3 cups basil tomato sauce (or just add into the recipe (see; suggestion below)
1/4 - 1/2 cup of chopped fresh basil or flat-leaf parsley, save some for garnishing.) Add to each layer or, choose not to add that much if you don't like basil sub flat-leaf parsley.
Sea Salt or Kosher
Fresh ground pepper
2 + cups mozzarella cheese freshly shredded then, divide into for the many layers that your size dish requires.


Directions:
Preheat oven to 350 f. (An OPTION; is to roasted slices with olive oil) or follow these directions:
1. Saute all veggies; mushrooms and onion etc. afterward add to each layer.
2. Peel off the colored peel. Lengthwise, thinly, sliced the eggplant, wash and drain excess liquid then salt and pepper each side. Set aside on towel to dry off.
3. One slice at a time, drudge in the 2 beaten eggs wash; then, shake slices in flour that's in a plastic bowl (1 1/2 cups of flour,) then, shake off excesses. (The square covered plastic bowl needs to be longer then size of the eggplant slices. )
4. Brown all of the slices of eggplant in a cast iron skillet in olive oil that covers the bottom of the eggplants. (or sub. a mono oil that great for vegetables, such as sunflower.) Drain oil off on paper towels or brown grocery bags.
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5. Layer each and all ingredients into 9 X 12 casserole dish then bake.

Because of the time involved; It's a good plan to make up two dishes for freezing, one to use later. You won't be sorry.
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*Semi-home made style; is by adding layers of chunky spaghetti sauce, Rague?, (no need of adding more mushrooms or onions i.e; or, 2 cans of chief-boy-arde pizza sauce. (Great because no other seasoning is needed, even cheese is in the sauce, but some may like more to garnish with more Mozzarella cheese.)
Topping; can be; slice olives for natural salt or, add in the dish.
Done in about twenty minutes (ingredients are already cooked but the cheeses should be melted and bubbly, Cool down for 20 minutes.
This recipe is @ all rights reserved PT Sherman
* Other, Variations: you can add other veg. on sale that week in the super market for nutritional value, like, kale, chopped spinach (10 ounces),etc.) Or, for more protein-or flavor; Parmigiana-Reggiano combination.
*1/2 Tbs. Red pepper flakes, flat leaf parsley or, cumin, Italian seasoning, or M. Sausage seasonings. could be added for a mock meat flavor. It doesnt need it all these spices, however depends on how plain it's made. This is a method recipe. The whole ideas more inportant than one individual taste.
*Remember; to be healthy, all seeds need to be able to procreate, and should germinate. (No GMO plants, and don't support the control of our foods and seeds by chemical company's) Seeds (organic) protects you and the plant from parasites. They are natures anti fungal, bitter is always good, but many haven't developed the taste yet for a bit of bitterness. Bugs, fungus, and all parasites don't like hot nor bitter foods.,