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Eggplant Veggie Lasagne Recipe

Ingredients

How to make it

  • Preheat oven to 350.
  • Prep & set aside:
  • dice tomatoes
  • grade cheese (if necessary)
  • slice eggplant in thin long slices (as this is replacing your noodles) the less skin the easier to eat.
  • grade zucchini (I use a cheese grader or you can julienne)
  • slightly steam carrots (I find when I don't steam them a little, they tend to be too crunchy for my liking)
  • boil spinach (if you choose to add)
  • I've also done this dish with bell peppers
  • Sauce:
  • Take the box or can of tomatoes and heat on a low flame in saucepan. Add garlic and seasoning to your liking. Once sauce has simmered and is almost done, add fresh vine-ripened tomatoes. You can also use a pre-made sauce if you so choose. There are no rules to this dish!
  • How I build this dish:
  • In an 8x8 square glass dish I put a little sauce on the bottom, then put a layer of eggplant, a layer of more sauce then some zucchini, carrots, mushrooms & spinach. Add a layer of cheese and season with Italian seasoning & crushed red pepper. Repeat the layers as much as your pan allows you too. Top off with a final layer of cheese, seasoning and chopped fresh basil.
  • Cook:
  • Cover with foil and bake for 45-55 minutes. If all the liquids appear to be bubbling and the cheese is melting, then take off the foil and broil to just brown the cheese.
  • Please note, with all the veggies comes a lot of liquid. I just use a turkey baster at the step of removing the foil and remove as much of the liquid that I can. Once the cheese is browned to your liking remove and let stand for a few minutes before serving. Top off of with Parmesan cheese and fresh basil. This dish always seems to be better the next day!

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The Cook

spaceyrae Alameda, CA

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