Eggplant Lasagna
 
 
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Ingredients
For Tomato Sauce
  • 4 cans diced tomatoes (14.5 ounces each)
  • 1 tsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced or sliced
  • 1 tsp dried basil
  • 1 tsp sea salt
  • 1 tsp black pepper
For the Lasagna
  • 4 Tbsp Olive Oil, divided use
  • 3 medium eggplants, sliced thin (about ¼")
  • 2 medium zucchini, sliced thin (about ¼")
  • ½ # mushrooms, sliced
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 1 egg
  • 16 ounces ricotta cheese
  • 3-4 ounces Mozzarella cheese, grated
  • ⅔ cup Parmesan cheese, grated
  • 12-14 Kalamata olives, sliced
Instructions
For Tomato Sauce
  1. Drain tomatoes, reserving ½ cup juice.
  2. Heat the olive oil over medium heat.
  3. Saute the onion and garlic until transparent.
  4. Stir in the tomatoes & the ½ cup juice.
  5. Add basil, salt & pepper.
  6. Bring to a boil.
  7. Simmer uncovered for 30 minutes.
For the Lasagna
  1. Preheat oven to 350
  2. Lay slice eggplant on a cookie sheet in a single layer.
  3. Using 2 Tbsp olive oil (more if needed), brush eggplant w/ oil, turn & brush the other side with oil.
  4. Bake in oven until golden.
  5. Heat the remaining 2 Tbsp olive oil over medium heat.
  6. Add zucchini and cook, with stirring, for 5 minutes.
  7. Add the mushrooms and cook for 5-10 minutes; until they are tender and have begun to release their moisture.
  8. Beat the egg and mix with the Ricotta and Mozzarella Cheeses.
  9. In a 13x9 inch baking pan, layer ingredients as follows:
  10. - 1 cup of tomato sauce, spread evenly over bottom of pan.
  11. - Single layer of eggplant.
  12. - ⅓ of the cheese mixture, spread evenly.
  13. - ⅓ of the vegetable mixture, spread evenly.
  14. - Repeat layers 2 times.
  15. Top with remaining tomato sauce. Then with Parmesan cheese.
  16. Spread olives evenly on top.
  17. Bake for 45 minutes, or until bubbly. Let set for 5-10 minutes before serving.
Recipe by Mariposa Naturals at https://mariposanaturals.com/eggplant-lasagna/