Summertime Eggplant Lasagna

Name: Summertime Eggplant Lasagna
Ingredients: For the sauce; 1 to 2 pounds mixture if red and yellow cherry tomatoes; 1 medium red onionthinlysliced; 3 cloves minced garlic; 2 cups chicken stock; 1/2 cup red wine; 1/2 teaspoon each basil and oregano; Salt and pepper to taste; 1 teaspoonsugar; 1 tablespoon Extra virgin olive oil; For the Eggplant; 1 large eggplant peeled sliced in half then thinly sliced to about 1/8 inch.; 1 cup seasoned bread crumbs; 2 eggs scrambled; 1/4 cup milk or water; Salt and pepper; 3 tablespoonsParmesancheese; For the vegetable filling; 2 large zuchinni, diced small; 3 medium yellow squash, diced small; 1 large red onion diced; 6 baby portabellas sliced; 4 Asparagus stalks chopped; 1 small clove garlic minced; salt and pepper to taste; 1 teaspoon extra virgin olive oil

Summertime Eggplant Lasagna was pinched from <a href="http://kitchendreaming.com/5/post/2013/04/summertime-eggplant-lasagna.html" target="_blank">kitchendreaming.com.</a>

INGREDIENTS

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For the sauce

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1 to 2 pounds mixture if red and yellow cherry tomatoes

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1 medium red onionthinlysliced

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3 cloves minced garlic

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2 cups chicken stock

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1/2 cup red wine

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1/2 teaspoon each basil and oregano

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Salt and pepper to taste

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1 teaspoonsugar

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1 tablespoon Extra virgin olive oil

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For the Eggplant

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1 large eggplant peeled sliced in half then thinly sliced to about 1/8 inch.

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1 cup seasoned bread crumbs

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2 eggs scrambled

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1/4 cup milk or water

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Salt and pepper

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3 tablespoonsParmesancheese

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For the vegetable filling

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2 large zuchinni, diced small

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3 medium yellow squash, diced small

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1 large red onion diced

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6 baby portabellas sliced

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4 Asparagus stalks chopped

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1 small clove garlic minced

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salt and pepper to taste

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1 teaspoon extra virgin olive oil

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