Eggplant Lasagna

 INGREDIENTS:

• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 medium eggplant, diced (**see note below)
• 1 bunch Swiss chard, stems and leaves sliced separately
• 2 summer squash, diced
• 1 jar spaghetti sauce
• 9 lasagna noodles, cooked

METHOD:

• Saute garlic in olive oil for 2 minutes
• Add eggplant, chard stems and squash; stir
• Cover and cook, stirring occasionally, for 10 minutes until eggplant is just tender
• Stir in chard leaves and continue cooking about 5 minutes until leaves wilt
• Cover bottom of 9x13 inch baking dish with a layer of spaghetti sauce
• Place 3 cooked lasagna noodles over sauce covering bottom of pan
• Spread 1/2 vegetable mixture over noodles
• Top with 1/2 of remaining spaghetti sauce
• Place 3 lasagna noodles over layer of sauce
• Spread remaining vegetable mixture over noodles
• Top with remaining 3 lasagna noodles
• Spread rest of spaghetti sauce over lasagna noodles
• Cover pan with foil and bake at 350 degrees for 30 minutes

** To remove bitterness, peel eggplant, slice and place slices on paper towel.  Sprinkle with sea salt and let sit 20 minutes.  Rinse salt off and dice.

Freezes well.