Saturday, April 11, 2009

Eggplant Lasagna

1 medium eggplant (about 1.5 lbs), cut into 1/4 inch thick round slices
olive oil
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.