Tasty Tuesday – Eggplant Lasagna

I have been wanting to make this for a couple of weeks now, lasagna without noodles.  I am trying the gluten free route for a little while not sure how long it will last.  I am still microwave free and it has been close to two months now (YAY, me!)

Eggplant Lasagna

  • 2 Cup Tomato Sauce
  • 1/2 tsp.  Oregano
  • 1/4 tsp.  Basil
  • 1/2 Clove Garlic
  • 1 Large Eggplant (about 2lbs.)
  • Oil
  • 1 Cup Ricotta Cheese
  • 2 TBSP Fresh Parsley Chopped
  • 3 TBSP Grated Parmesan Cheese
  • 4 oz Mozzarella Cheese, Thinly Sliced

 

Cook tomato sauce with oregano, basil, garlic, and salt.  Cut eggplant into slices about 1/4″ thick.  Place eggplant on a large baking sheet; brush with oil and broil about 5 minutes on each side, until lightly browned.  Layers ingredients as follows:  Sauce, eggplant. Ricotta mixed with parsley, Parmesan, sauce, eggplant, Mozzarella, sauce, etc.  Continue until all ingredients are used.  End with layer of Mozzarella and sprinkle top with Parmesan Cheese.

Bake at 350 degrees for 20-25 minutes until cheese is melted.

Yield:  4 servings.

Recipe from Cooks.com

 

Oil in the bottom of the pan

Eggplant broiled layering with sauce

Cheese and Sauce

Eggplant and cheese

Cheese layer

Ready to go in the oven

Out of the oven (doesn’t it look fantastic?)

Dinner Time!

It was fantastic!  We will be making this again and again, next time we will add more “stuff” to the lasagna.

 

 

 

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