Eggplant lasagna

This lasagna was made for the Shavuot holiday. 
If you're looking for Saba's famous meat lasagna, look here.

1 box of oven ready lagasna

2 medium eggplants (when choosing an eggplant, make sure it's light weight. Heavy weight eggplants indicate large amounts of seeds, which make it taste bitter).

1 medium onion

2 cups of shredded mozzarella

2 cups of shredded cheddar   

1/2 cup ricotta or sour cream

1/2 cup feta cheese

2 Tsp. olive oil

Salt and pepper to taste


1. In a skillet, saute the onions with olive oil. When they turn transparent, take them out and place in a bowl.

2. Cut the eggplants into cubes and add to the skillet. Extra oil may be needed. Add up to 2 additional Tablespoons. Cook them for 5-6 minutes until golden and add them to the onions.

3. In the bowl, add the feta cheese,ricotta, 1/2 cup of mozzarella and 1/2 cup of cheddar and mix well. 

4. In a different bowl, combine the rest of the cheddar and mozzarella.

5. Spray a pan with oil and arrange the first layer of lasagna. Sprinkle with shredded mozzarella and cheddar (this will "glue" the bottom layer).

6. Pour half of the eggplant mix and smooth evenly.

7. arrange a second layer of lasagna and sprinkle with shredded cheese.

8. Repeat parts 6 and 7 with the rest of the ingredients.

9. Bake in a 350 degrees oven, covered, for 1 hour.

10. Before serving, bake for an additional 10 minutes, uncovered. You may want to sprinkle a little bit more shredded cheese on top. It never hurts :)

Enjoy!