This recipe was meant to be. I saw a recipe for eggplant lasagna. It used the eggplant in place of the pasta noodles. I can’t recall where I saw it, but it sounded like a good idea. Then, on Saturday at the farmers market, I saw some eggplant. I immediately thought of modifying my lasagna recipe to accommodate eggplant. And here it is. Delicious, by the way!

Eggplant Lasagna

 

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Author: Barbara McNeely

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.

3.1.09

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Barbara

I love to cook. I’m also a health coach, a path I chose after going through a health crisis which taught me the importance of eating healthy meals. Now, I want to combine the two — health coaching and cooking — to help people learn to cook healthy meals. To plan healthy meals. And to eat healthy meals. For more, please visit Your Cooking Coach.

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