Saturday, April 11, 2009

Eggplant Lasagna

1 medium eggplant (about 1.5 lbs), cut into 1/4 inch thick round slices
olive oil
salt
fresh ground pepper

2 c. spaghetti sauce w/ meat(or 2 c. marinara sauce for vegetarian version)
2 c. shredded Italian cheese blend

Preheat oven to 375. Coat eggplant slices generously on each side with oil & place on shallow baking pan; season lightly with salt & pepper. Bake for 6 minutes. Turn slices, season again, & bake for an additional 6 minutes.

Reduce heat to 350.

In 2.5 qt corning, spread a thin layer of tomato sauce of choice; top with a layer of eggplant slices. Add a layer of tomato sauce, then sprinkle with 1 c. of the cheese. Repeat with eggplant, sauce & cheese.

Bake for 20 minutes. Remove from oven & allow to set for 10 minutes.

3 comments:

Lo said...

You've done it again, my dear... making me drool all over my keyboard. Mexican eggplant has been on sale of late... might have to try this. And soon.

Jinx said...

Oh, sorry about the drooling!!

It really turned out unexpectedly delicious....my daughter is now a true eggplant fan!

Yulinka said...

I like this idea--lasagna with eggplant instead of noodles. I sometimes make a zucchini/eggplant casserole with tomato sauce and cheese between the veggie layers.