Jewel De’Nyle’s Eggplant Lasagna

Eggplant Lasagna

Ingredients

• 1 large Eggplant
• 1 pound Ground Beef
• 1 carton of Baby Bella Mushrooms
• 1/2 cup Mozzarella Cheese (shredded)
• 2 cups Parmesan Cheese (grated)
• Olive Oil
• 3 cloves of garlic (minced)
• 15oz can of Tomato Sauce
• 1 jar of Alfredo Sauce
• 1 Yellow Onion (diced)
• 1 Tbsp Dried Basil
• Salt
• Pepper
• Thyme
• Cooking sherry

Directions

Slice eggplant
Fry in a bit of olive oil (this will take a couple of batches most likely - that's okay)
Line a 9x13 baking dish with 1/4th of the tomato sauce
Place the first layer of eggplant in the dish

Meanwhile, mix the Alfredo Sauce with the rest of the tomato sauce, the 1Tbsp dried basil, along with salt, pepper, and thyme (to taste), and set aside

As you cook the next batch(es) of eggplant set them aside on a plate

In a separate pan brown the hamburger with 1/2 of the yellow onion and the garlic

After that, remove and set aside, then toss in the mushrooms with some salt, pepper, thyme, and 1/4 cup cooking sherry and cook until tender.

Now, add the mushrooms to the first layer of eggplant

Mix the hamburger with the tomato/alfredo mixture and spoon over the first layer of eggplant and mushrooms. Reserve some of this.

Line the pan with your last batch of eggplant and spoon the remaining hamburger mixture over it.

Top with the mozzarella and Parmesan and bake at 450F for 20 mins. Let stand for 15 minutes and serve over sliced and toasted French bread.

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Enjoy!

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