Eggplant “Lasagna”

17 Feb

Eggplant Lasagna

Makes about 4-6 square servings

Buy This:

1 24-oz. jar of marinara sauce or homemade

3 medium size eggplants or 2 large, sliced into ½ inch rounds

Cooking spray

Ricotta cheese (I use fat-free ‘cause I’m cool like that)

½ c. grated parmesan

Garlic powder (load it up if you’re a freak like me)

1 tablespoon Oregano/basil

8 oz. of shredded mozzarella (or more, if you’re feeling naughty)

Salt and pepper to taste

Do This (you’ll need a 9×13 or whatever size casserole dish, cooking spray and foil):

  1. Preheat oven to 450 degrees.
  2. Spray bottom and sides of casserole dish with cooking spray; spread about half of the sauce on bottom of casserole dish. Top sauce with eggplant slices. Take a small spoon and scoop ricotta onto each slice of eggplant – spread it around a bit. Sprinkle generously with seasonings and half of the parmesan cheese. Repeat until eggplant/ricotta is completely layered.
  3. Add more parmesan if you’re a real badass. Cover with foil and bake for about 40 minutes or until eggplant is tender. Remove from oven; top with mozzarella cheese and even more parmesan, if you’re totally insane. Return to oven, uncovered, for about 4 minutes until cheese melts (or broil for about 2 minutes-this is when it gets magical). Let cool for about 5 minutes before serving.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: