Eggplant Lasagna
- 1-2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
- olive oil
- Coarse salt and freshly ground black pepper
- cremini mushrooms (sliced; optional)
- ground beef or pork (optional)
- garlic cloves (of course)
- thyme, oregano, basil
- 1 container whole milk ricotta cheese
- 2 large eggs
- 1 cup grated Parmesan,
- mozarella
- no boil lasagna pasta
- 6 cups marinara sauce (preferably home made)
Sauce: 28 oz cans of diced & crushed tomatoes
This should make a *lot* of lasaga. Probably enough to feed 6-8 people.
You can break it up into two smaller pans or one LARGE pan. I chose 2 pans for ease of feeding only 2 people at a time.
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Directions
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Preheat oven to 400 degrees F. Brush baking dish(es) with oil.
Slice up eggplant, then brush with olive oil, add salt/pepper. Roast until soft & gold. Turn slices halfway through. Cook for ~20 - 25 minutes @ 400 deg F.
Start sauce (below)
Brown meat and/or sautee mushrooms. Set aside.
In a large bowl, add the ricotta, eggs, 1/2 cup Parmesan, mix well.
(optionally) Add mushrooms/meat to mix or keep separate.
Place some marinara sauce on the bottom of the dish.
Add layer of lasagna.
Add layer of ricotta mix.
Add eggplant layer / meat/mushroom
Keep adding layers as needed.
For top layer:
- lasagna
- sauce.
- cheese -- whatever is left of the ricotta, extra parmesan, mozarella.
Bake until golden brown, at 350 degrees, for 30 minutes.
Sauce:
- add garlic into pot with a bit of olive oil. When you can really smell the garlic, but it's not browned, add 28 oz cans of: crushed tomatoes & diced tomatoes
- add more garlic (naturally)
- add oregano, basil, pepper, salt, etc....to taste.
- Set to simmer for 20 minutes.