Eggplant Lasagna

Ingredients:

• 1 large eggplant
• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 (16 ounce) package lasagna noodles
• 1 (15 ounce) container ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cut the eggplant into 1/4 inch thick slices. Place slices on a baking sheet and brush both sides with olive oil. Season with salt and pepper.
3. Bake in preheated oven for 5 minutes on each side.
4. In a large skillet over medium heat, cook ground beef, onion, and garlic until well browned. Add crushed tomatoes, tomato paste, oregano, basil, black pepper, and salt. Stir until well blended. Simmer, uncovered, for about 10 minutes, stirring occasionally.
5. Meanwhile, cook the lasagna noodles according to package instructions. Drain and rinse with cold water.
6. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, beaten egg, and parsley.