Potato and Eggplant Lasagna

2 1/2 Cups Red Potatoes (5 Potatoes), sliced thin
1 Purple Eggplant, Ripe (julienned into thin slices)
2 Eggs (beaten, with 1 tbs water)
1/2 Cup Bread Crumbs
1 Jar Pasta/Marinara Sauce
1 Head of Cauliflower, roasted or steamed
1 Bundle of Asparagus, chopped into 1/2" cuts
3 Cups Cheese, grated
1 Tbs Kalamata Olives, chopped
Sicilian Spices

Press into the pan as you layer, making it as compact as possible. This will help the lasagna retain its shape and help the flavors to marry.

Using two shallow bowls, add egg wash and bread crumbs.
Soak each eggplant slice in egg wash, both sides.
Dip soaked eggplant in bread crumbs, both sides.
On a large baking sheet, lay each slice close together. Do not overlap.
Also, lay the sliced potatoes and asparagus.
Bake 350 degrees for 20 minutes, flip, bake for additional 20 minutes.
Once cooled arrange in large (or 2 small) casserole dish.
Layer as follows: Marinara, Potatoes, Cheese, Spices, Olives, Eggplant , Marinara, Asparagus and Cauliflower, Cheese, Eggplant, Potatoes, Marinara, Cheese
Bake 350 degrees for 20 minutes, covered.
Broil for 5-8 minutes, uncovered.
Remove from oven, let cool. Serve.


Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user NOVAKJ1.