Sunday, February 8, 2009

Eggplant Lasagna


1 large eggplant, peeled and cut into thin slices
2 eggs, beaten
italian seasoned bread crumbs
15 oz. ricotta cheese
Jar of pasta sauce of your choice
8 oz mozzarella cheese

1. Heat oven to 400
2. Line cookie sheet with foil and spray w/ cooking spray
3. Dip each slice of eggplant in egg, then in bread crumbs to coat, place on cookie sheet
4. Spray eggplant slices lightly with cooking spray.
5. Bake 10 minutes (or until brown), turn and cook other side 10 minutes or until brown

You will now layer this like a lasagna using the eggplant to replace the noodles. The size of the pan you pick will depend on how much eggplant you end up with.

Cover bottom of pan with sauce.

Your layers should be:

1/3 eggplant
1/2 ricotta
1/3 of the pkg of mozzarella
1/3 eggplant
1/2 ricotta
1/3 of the pkg of mozzarella
1/3 eggplant

Cover and bake 35 minutes at 400
Uncover add remaining 1/3 of mozzarella cheese
Bake and additional 10 minutes or until cheese melts and is heated through

Let stand 15 minutes before cutting

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