2 medium eggplants
1 28-oz. can crushed tomatoes
6-8 Sheets of "no boil" lasagna
1 onion, diced
2 cloves garlic, minced
1/2 to 3/4 lb. mozerella cheese, sliced
salt & pepper
I call this dish "parmasagna" because it is a hybrid between eggplant pamesan and lasgangalighter than the latter.
Saute the onion and garlic in a little olive oil until the onion wilts. Add the tomatoes, salt and pepper, and oregano. Set it to simmer.l
Peel the egglplants and slice into thick rounds (between 1/4" and 1/2" thick). Brush these with olive oil and brown quickly in the broiler.
Spread a thin film of tomato sauce in a large (11x17-ish) baking dish. Assemble layers of eggplant and lasagna noodles, with sauce between each. There will be more layers of eggplant than noodleso this dish is more vegetable than pasta. Pour any remaining sauce over the dish, cover with tin foil, and bake at 350º for about 45 minutes.
Uncover the dish, layer it with the sliced mozerella cheese, and bake an additional 15 minutes, or until the cheese is lightly browned (you can finish it under the broiler if need be.)