Eggplant Lasagna
Servings
4Serving size
1/4 lasagnaThis recipe can be multiplied but you’ll need multiple pans. This recipe makes great leftovers, and like many lasagnas, is even better the next day.
Ingredients
| 2 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 1 large White onions (diced) |
| 16 ounces Crimini mushrooms (sliced) |
| 2 15-ounce can No salt added diced tomatoes |
| 1/4 tsp. Salt |
| 2 tsp., leaves Dried basil |
| 1 tsp., leaves Dried oregano |
| 1/2 tsp. Dried marjoram |
| 1/2 tsp., leaves Dried thyme |
| 2 Tbsp. No salt added tomato paste |
| 1 spray Spray olive oil |
| 1 1/2 lb. Eggplant, raw (thinly sliced lengthwise) |
| 10 ounce Skim milk mozzarella (sliced) |
Instructions
Add the garlic and cook for about 2 minutes. Stir frequently.
Add the onion and cook for about 4 minutes. Stir frequently.
Add the mushrooms and cook for about 10 minutes until well browned.
Add the tomatoes, salt, pepper, basil, oregano and thyme. Stir and reduce the heat to medium.
Cover and simmer for 10 minutes. Stir occasionally.
Uncover and simmer for another 15 minutes. Stir occasionally.
Preheat the oven to 325°F.
Line a 9"x12" rectangular Pyrex dish with aluminum foil. Spray lightly with oil.
Place a layer of 1/2 of the eggplant slices in the bottom of the pan. Top with 1/2 of the sauce.
Place another layer of the remaining eggplant in the pan and then top with the remaining sauce.
Cover the lasagna with foil. Place the pan in the oven and cook for 30 minutes. Increase the heat to 375°F and cook for another 30 minutes.
Remove the foil and top with the sliced mozzarella.
Cook for another 10 minutes. Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This lasagna made with eggplant instead of noodles is quite simply fantastic. The tart richness of the tomato sauce combines perfectly with the sweet flavor of the eggplant and is made complete by the creamy mozzarella.
With this recipe it’s important to cook the tomato sauce long enough so that it is fairly thick. The eggplant will give up a fair amount of water as it cooks, and if the sauce is too thin, the “lasagna” won’t hold together well.
It is also a good idea when slicing the eggplant to cut thin slices off of each side when you start slicing. Use these slices in the bottom layer of the dish, skin side down. It will make it easier to serve the dish, and like the thick tomato sauce, this helps the dish hold together.