Anna Maria Locke

Eggplant Lasagna

ES this post is for you. It is how to make delicious eggplant lasagna!  A recipe I invented with the inspiration of my rare, no longer in print 1971 New York Times Natural Foods Cookbook that I bought off Amazon for $0.01 (plus 4.95 S&H).

Eggplant Lasagna, the Recipe
-Take one eggplant and a couple tomatoes from the farmer's market and slice them very thin.
(You are supposed to peel the eggplant first, in every recipe I looked up. This made me sad because eggplant peel is one of my favorite colors. Can't you eat it?)
-Layer in a baking dish with sliced garlic, sliced onions, parmesan cheese, mozzarella, salt/pepper, basil, or whatever else you have.  Make as many layers as your ingredients can handle!
It may look something like this:
-Bake at 400 degrees F for about 40 minutes