Eggplant Lasagna

I don't know the nutrition info on this. Also feel free to substitute low fat cheese or whatever. I offer this as is, take it as you will. 1 lb. ground beef or turkey 1/4 c. chopped fresh parsley 1 jar spaghetti sauce 1/2 c. grated Parmesan cheese, divided 2-1/2 c. shredded Mozzarella cheese, divided 15 oz. Ricotta cheese 1 egg, lightly beaten eggplant, 2-3 large ones about covers it (depends on the size you get as to how many you end up needing) Preheat oven to 350 degrees. Brown meat and drain. In a seperate bowl combine 1-1/4 c. Mozzarella cheese, 1/4 c. Parmesan cheese, egg, parsley, and Ricotta cheese. Stir until well-blended and set aside. Add spaghetti sauce to meat and mix well. Slice eggplants into thin slices. Alternate layers of meat sauce, eggplant slices, and cheese mix starting with the meat sauce in a 13x9 baking dish. Top with rest of cheese. Bake for at least 45 minutes (30 minutes if you want the eggplant crunchier). Let stand for 15 minutes before serving.

Sounds yummy Kaley - thanks for posting! Jan