Eggplant Lasagna
From inmaculada 17 years ago
- 50 minutes to make
- Serves 6
This is a very easy recipe and, of course, much lighter than traditional lasagna. Eggplant is previously baked until almost done, then mixed with the sauce and finished in the oven until hot and golden.
Ingredients
- 6 medium eggplant, washed and cut lengthwise, with or without peel. shopping list
- 1/3 cup olive oil for drizzle, maybe a little more shopping list
- 1 cup shredded cheese, any kind of strong such as Parmesan or goat shopping list
- salt and pepper to taste shopping list
- 2 cups Simple Bolognese Sauce (see my recipe) shopping list
How to make it
- Heat oven to 375ºF
- Place eggplant slices on a baking pan and drizzle a little olive oil on top of each slice. Season with salt and pepper and take to the preheated oven for 30 minutes or until eggplant slices are tender.
- When done, arrange half of eggplant slices in a lasagna baking pan and spread 1/3 cup of the cheese on top. Pour HALF of the sauce over the cheese. Repeat the layers with the rest of the eggplant slices, 1/3 cup of cheese and the rest of the sauce.
- Spread the remaining 1/3 cup of cheese on top of the second layer and bake in the preheated oven for 20 minutes until golden.
Arranging layers
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Ready from oven
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Closer view
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The Rating
Reviewed by 3 people-
This is delicious - thank you so much! I loved it... =)
Gorgeous pictures...yumm.
lunasea
in Orlando loved it
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thanks for the recipe! my husband and i both love eggplant, and were looking for a new recipe.
thetacofaery
in Waco loved it
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