Eggplant lasagna is one of my family’s favorite recipes.
Ingredients
- 4-5 medium eggplants around 5 pounds, washed and sliced into thin ½ inch slices
- 16 ounces shredded part skim mozzarella cheese or pizza cheese
- 2 26- ounce jars pasta sauce
- non-stick vegetable spray
- additional chopped vegetables or sliced mushrooms optional
Instructions
- Preheat oven to 350° F, or 325° F convection mode ovens.
- Spray a 9x13 inch casserole or baking dish with non-stick spray. Set aside.
- Line several cookie sheets with aluminum foil, and spray with non-stick vegetable spray.
- Place the eggplant slices in a single layer on the prepared baking sheets.
- Spray the slices with non-stick vegetable spray.
- Bake for 30 minutes until slices are soft and slightly browned.
- Spoon several tablespoons of sauce onto the bottom of the prepared casserole pan.
- Place a single layer of baked eggplant on the sauce, completely covering the bottom of the pan.
- Spoon a layer of sauce on the eggplant until lightly covered with sauce. If adding additional vegetables or mushrooms place a layer over the sauce.
- Sprinkle a layer of shredded cheese on the sauce or additional vegetables.
- Repeat with remaining eggplant, sauce, and cheese.
- Tightly cover and bake for 60 minutes. To brown the cheese, bake uncovered for the last 10 minutes.
- Serve warm with garlic bread or pasta.
Notes
1. For a less cheesy version omit the cheese in between the layers and only use the cheese on the top of the lasagna.
2. For a crispier version of this recipe, dip the eggplant slices in beaten egg, then coat with corn flake crumbs or bread crumbs. Place in a single layer on the baking sheets, spray with non-stick vegetable spray and bake as indicated above.
3. You can add broccoli, zucchini, shredded carrots, sliced onions or any of your other favorite vegetables to this dish. You can even add some cubed tofu in between the layers for another delicious version.
4. Another easy way to get additional vegetables into this lasagna is to use a pasta sauce that has them already built in, such as a garden vegetable sauce or mushroom marinara.
5. Spray non-stick vegetable spray on the foil you are covering the lasagna with. It will keep the cheese from sticking to the foil.
What a positively artistic " work of art" your eggplant lasagna appears. I bet it tastes as good as it looks, and so I must try it! Thank you
Lacked time. Made this:
Cut a piece of sourdough bread in half.
Smear a dollop of your favorite prepared tomato sauce on each bread half.
Sprinkle both halves with shredded mozzarella.
In a small sauce pan on medium-low heat, add olive oil and lightly brown both sides of 2-1/4" thick eggplant slices.
Then, add enough water to cover the bottom of the sauce pan.
Cover & cook an additional minute or so until the eggplant is tender.
Once tender, transfer the slices to one half of the prepared bread.
Sprinkle Himalayan salt and black pepper on to taste.
Add a couple of drops of lemon juice for a tangy zing to compliment the olive oil.
Cover with the other piece of prepared bread.
Now you have a quick, delicious, filling eggplant sandwich.
Enjoy.