Mimsey’s Eggplant Lasagne
Posted by Solitary Dancer on August 15, 2007
Mimsey’s Eggplant Lasagne
As always, Mimsey comes up with delicious recipes and this one is no exception!. Thanks Mary!
Some similar recipes have been posted, but I’m going to give you my take on this. To make it easier, I used a Trader Joe’s pasta sauce (only 6 carbs per 1/2 cup) but home-made would be better! Also, I think 1/2 lb of crumbled, browned Italian sausage would be a good addition. You’ll need a nice casserole dish; judge the size by how much your two eggplants yield for two layers.
EGGPLANT LASAGNE
INGREDIENTS:
2 or 3 eggplants from your garden, peeled and cut in 1/2 inch thick slices
olive oil to brush the eggplants
6 to 8 oz Ricotta cheese
6 to 8 oz shredded Mozzarella cheese
1/2 cup grated Parmesan
1/2 cup minced fresh Basil from your garden
2 to 3 cups pasta sauce (your favorite)
Salt & pepper to taste
DIRECTIONS:
1. Prep all ingredients
2. Brush eggplant slices with olive oil on both sides & place on foil-lined broiler pan and broil for 5 to 15 (check often). Turn when browned and broil on the other side. You want them tender, not soggy. Remove & let cool when done.
3. Meanwhile, in a medium mixing bowl, break two eggs and beat lightly. Then add Ricotta, Mozzarella, Parmesan, and basil. Mix well & add salt & pepper to taste.
4. In the casserole dish, spread marinara sauce about 1/2 inch thick.
5. Add eggplant slices in first layer
6. Spread slices with about half the ricotta mixture
7. Add the second, and last, layer of eggplant
8. Layer more Ricotta on top.
9. Spread with remaining marinara sauce
10. Sprinkle remaining Parmesan generously over top
11. Bake uncovered in a 350 degree oven for about 30 minutes until sauce is bubbly and cheese topping is browned.
12. Let cool for at least 15 minutes before serving. Makes great leftovers.
