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
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
- Drain tomatoes, reserving ½ cup juice.
- Heat the olive oil over medium heat.
- Saute the onion and garlic until transparent.
- Stir in the tomatoes & the ½ cup juice.
- Add basil, salt & pepper.
- Bring to a boil.
- Simmer uncovered for 30 minutes.
For the Lasagna
- Preheat oven to 350
- Lay slice eggplant on a cookie sheet in a single layer.
- Using 2 Tbsp olive oil (more if needed), brush eggplant w/ oil, turn & brush the other side with oil.
- Bake in oven until golden.
- Heat the remaining 2 Tbsp olive oil over medium heat.
- Add zucchini and cook, with stirring, for 5 minutes.
- Add the mushrooms and cook for 5-10 minutes; until they are tender and have begun to release their moisture.
- Beat the egg and mix with the Ricotta and Mozzarella Cheeses.
- In a 13x9 inch baking pan, layer ingredients as follows:
- - 1 cup of tomato sauce, spread evenly over bottom of pan.
- - Single layer of eggplant.
- - ⅓ of the cheese mixture, spread evenly.
- - ⅓ of the vegetable mixture, spread evenly.
- - Repeat layers 2 times.
- Top with remaining tomato sauce. Then with Parmesan cheese.
- Spread olives evenly on top.
- Bake for 45 minutes, or until bubbly. Let set for 5-10 minutes before serving.
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