Name: Eggplant Lasagna
Ingredients: 1 Eggplant sliced thin and purged; 1/4 c Coarse salt; 3/4 c Vegetable oil; 2 c Tomato puree; 2 ts Oregano; 1 tb Chopped garlic; 1 1/2 c Grated mozzarella cheese; 1 c Parmesan cheese; Salt and pepper to taste

When all were in their places Father said grace and, excusing himself, left the family to retire to his study. He frequently spent thirteen hours a day studying. He managed this amazing amount of time by husbanding every hour of the day. He usually arose at four in the morning, indulging himself in the later rising time of five in the winter. In this way he was far along in his studies while the household slept. He preferred to eat alone, usually certain foods which he had by experimentation discovered kept his mind and body most sprightly. This morning he did not eat the rich menu which Venus set before the rest of the household, the home-cured bacon and the delicious hot breads. But at the end of the meal, he rejoined his family for morning devotions.

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Dairy		Clprime1	1	servings

INGREDIENTS

1		Eggplant sliced thin and purged
1/4	c	Coarse salt
3/4	c	Vegetable oil
2	c	Tomato puree
2	ts	Oregano
1	tb	Chopped garlic
1 1/2	c	Grated mozzarella cheese
1	c	Parmesan cheese
		Salt and pepper to taste

INSTRUCTIONS

Preheat the oven to 375 degrees.
Using a mandolin or a thin knife, slice eggplant lengthwise into thin
strips.
Toss the eggplant with 1/4 cup coarse salt. Transfer the eggplant to a
colander and allow to sit overnight. (This will remove any excess water
from the eggplant and allow it to crisp nicely when fried.)
Heat oil in a large skillet until approximately 350 degrees. Carefully fry
eggplant slices in the oil until golden brown, approximately 30 seconds on
each side.
Drain the slices on paper towels, set aside until needed.
In a medium bowl mix together 2 cups tomato puree, oregano and 1 tablepsoon
chopped garlic. Season with salt and pepper.
Grease a 8 by 8 inch square pan, and layer the eggplant on the bottom of
the pan.
Sprinkle some of the mozzarella cheese mixed with the parmesan cheese,
salt, pepper, and drizzle the tomato sauce over the cheese.
Repeat the process the pan is full.
Bake the lasagna for 20 to 25 minutes until the cheese is melted and golden
brown.
Converted by MC_Buster.
Per serving: 2032 Calories (kcal); 189g Total Fat; (81% calories from fat);
42g Protein; 55g Carbohydrate; 63mg Cholesterol; 26046mg Sodium Food
Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 34
1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0039
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Only with Jesus can you reach your full potential”

All our works before repentance are dead works (Hebrews 6:1). And these works have no true beauty in them, with whatsoever gloss they may appear to a natural eye. A dead body may have something of the features and beauty of a living, but it is but the beauty of a carcass, not of a man… Since man, therefore, is spiritually dead, he cannot perform a living service. As a natural death does incapacitate for natural actions, so a spiritual death must incapacitate for spiritual actions.

Stephen Charnock