Eggplant Lasagna

Graysen has a friend who is a vegetarian so I am always making spaghetti when she comes over. I was trying to think of something else I could serve when she's here. I thought maybe since we like lasagna, I'd just replace the meat with a vegetable that we like. So I decided to use eggplant. I made the recipe just like I usually do, but instead of meat I used eggplant. It is delicious! We try to eat a vegetarian dinner once a week. It's healthy, and you save money because the most expensive item in a store is meat. Remember the old grocery store contests where the person had 5 minutes to get whatever they could in their basket? They went straight to the meat aisle. Enjoy even if you aren't a vegetarian.

1 eggplant
3 cloves garlic minced
3 tablespoons olive oil
1/2 onion chopped
lasagna noodles
1 can Hunt's spaghetti sauce
1 container ricotta cheese
1 cup parmesan cheese
1 cup mozzarella cheese
2 eggs
Kosher salt
pepper
Italian seasoning

Skin and cube the eggplant. Saute in a skillet with olive oil, onion, and garlic until soft. Add spaghetti sauce. Boil water and add salt, olive oil, and lasagna noodles for about 8 minutes or until soft. In a large bowl, mix cheeses and eggs. Add Kosher salt, pepper, and Italian seasoning. In a glass dish or aluminum lasagna pan (for no mess cleanup) layer eggplant/sauce, then noodles, then cheeses and continue until you have eggplant/sauce on top. Bake in the oven for about 45 minutes to an hour on 350. Let cool before you cut it. Refrigerate leftovers.