Friday, August 30, 2019

Eggplant Tomato Lasagna


I'll take some please! And probably seconds as well! This gooey lasagna appears to be super unhealthy; but alas, it is not! With the substitution of eggplant in place of pasta, you can now enjoy a plate of this magnificent Italian dish and even go back for more! 


- 1 large eggplant, sliced thin (I cut my slices into fourths so we could eat it easier)
- 1 large tomato, sliced thin (I cut these the same as the eggplant)
- 1, 32-ounce container part skim ricotta cheese
- 1.5 cups grated mozzarella cheese
- 1 tsp. minced garlic
- 1/4 cup chopped fresh basil
- 1 jar spaghetti sauce
- 1 tsp. oregano
- 1/2 tsp. salt
- 1/4 tsp. pepper

In a large bowl or kitchen aid mixer, mix ricotta cheese, garlic, basil, oregano, salt and pepper.

In a 9x13 baking dish, layer eggplant, tomato, 1/2 of the ricotta cheese mixture, and 1/2 of the spaghetti sauce. Repeat without the tomato.  Bake, uncovered for 45 minutes. Sprinkle mozzarella cheese on top and bake for another 15 minutes. 

Remove, let stand about 10 minutes, and ENJOY! If you'd like a printer-friendly version of this recipe, Click Here.

"I never met a lasagna I didn't like." - Jim Davis

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