- 2 (26-oz.) jars tomato, garlic, and onion pasta sauce
- 1/4 cup chopped fresh basil
- 1/2 teaspoon dried crushed red pepper
- 1/2 cup whipping cream
- 1 cup grated Parmesan cheese
- 1 large eggplant (about 1 1/2 lb.)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 large eggs, lightly beaten
- 3 tablespoons water
- 1 cup all-purpose flour
- 6 tablespoons olive oil
- 6 lasagna noodles, cooked and drained
- 1 (15-oz.) container part-skim ricotta cheese
- 2 cups (8 oz.) shredded mozzarella cheese
1. Cook first 3 ingredients in a 3 1/2-quart saucepan over medium-low heat 30 minutes. Remove from heat; stir in cream and Parmesan cheese. Set aside.
2. Peel eggplant, and cut crosswise into 1/4-inch-thick slices. Sprinkle slices evenly with salt and black pepper. Stir together eggs and 3 Tbsp. water. Dredge eggplant in flour; dip into egg mixture, and dredge again in flour, shaking to remove excess.
3. Cook eggplant, in batches, in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium-high heat 4 minutes on each side or until golden brown and slightly softened. Drain on paper towels. Repeat with remaining oil and eggplant, wiping skillet clean after each batch, if necessary.
4. Layer 3 lasagna noodles lengthwise in a lightly greased 13- x 9-inch baking dish. Top with one-third tomato sauce mixture and half of eggplant. Dollop half of ricotta cheese evenly on eggplant in dish; top with half of mozzarella. Repeat layers with remaining noodles, one-third sauce mixture, remaining eggplant, and remaining ricotta. Top with remaining one-third sauce mixture and mozzarella cheese.
5. Bake at 350° for 35 to 40 minutes or until golden brown. Let stand 20 minutes before serving.