Many of our recipes these days include eggplant. It is one of the vegetable we are harvesting out of the garden and I am always looking new ways to cook it.

Megan’s Lasagna with eggplant

Excellent! Includes eggplant and Swiss Chard.

Ingredients

1 small onion; chopped	16 ounces ricotta cheese
1 pound ground beef	8 oz Mozzarella Cheese
2 Tbs dried oregano	1/4 c Fresh basil; finely chopped
2 Tbs dried basil	1/4 cup Parmesan grated
1 Eggplant; chopped	6 Lasagna rice noodles
2 cloves garlic; minced

Preparation

Heat oven to 400-F. Cook lasagna according to package directions. Drain; rinse with cold water. 2. meanwhile, heat butter in large skillet over medium heat. Add onion and cook until soft. Add ground beef, oregano, and basil and cook until slightly pink and add eggplant; partially cover and cook 6 to 8 minutes, until eggplant is just tender. Stir in tomato sauce, garlic, and salt, heat through. 3. Meanwhile, combine ricotta, 1/4 cup parmesan, 3 tablespoons fresh basil. 4. Spread eggplant sauce over bottom of 9×13-inch-square baking dish. Spread three lasagna noodles, then ricotta mixture, then sauce, then noodles, then ricotta mixture and lastly mozzarella. 5. Bake, covered, in 400-F oven for 10 minutes. Uncover; bake 5 minutes.