egg plant lasagna

I am looking for a recipe that came out of a St. Louis newspaper (Globe Democrat or maybe the Clayton Journal) back in the early to mid 1980’s. It is for an eggplant based lasagna. It is not the kind where the eggplant slices substitute for the lasagna noodles. The eggplant was cubed and cooked along with cubed zucchini and substituted for the ground meat. So the layers were noodles, eggplant/zucchini, ricotta cheese, and tomato sauce. I made the recipe once and then proceeded to loose the newspaper clipping. I have searched for the recipe off and on ever since! I hope someone else loves eggplant as much as I do and has this recipe. Thanks!

???

this is not it - but it may help???

1 large eggplant, cut crosswise into 1/4-inch-thick slices
3/4 teaspoon salt, divided
2 teaspoons olive oil
3/4 cup chopped onion (about 1 medium onion)
3 garlic cloves, chopped
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon chopped fresh oregano
1/8 teaspoon ground red pepper
1 (28-ounce) can crushed tomatoes
1 cup fresh basil leaves, chopped
1 cup (8 ounces) part-skim ricotta cheese
Cooking spray
1 (8-ounce) package precooked lasagna noodles
2 medium zucchini, cut into 1/4-inch-thick slices
2 1/2 cups (10 ounces) shredded part-skim mozzarella cheese

  1. Preheat oven to 350°.

  2. Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes.

  3. Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan; sauté 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally.

  4. Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until browned. Cool for 5 minutes.

This one sounds good. I’ll try it! Thanks.
Chilton

You’re very welcomed! I hope it is close!

I tried this tonight. It was good and my husband liked it too. It isn’t the original I’m still hoping to find again some day, but it is a good alternative. Thank you Kitchen Witch!

You’re very welcomed Chilton! I have tons of recipes - I will keep looking.