Eggplant Lasagna

This is a new recipe for me. I'll report back & let you know how it tastes once we've all tried it! It's sitting in my fridge waiting to be baked later today.



Eggplant Lasagna

This recipe is adapted from Real Simple magazine's September 2009 issue (which I checked out from the library!).

Slice 2 medium eggplants lengthwise into 1/4 inch slices. Brush slices with olive oil & lightly salt them. Broil for 3-4 minutes on each side until beginning to brown.

Put half a cup of spaghetti sauce (we use Enrico's because it's gluten free & really yummy) in the bottom of an 8x8 pan. Put one layer of eggplant slices in the pan.

Mix 1 cup cottage or ricotta cheese, 1 eggs, 1/4 teaspoon salt & 1/4 teaspoon pepper in a bowl.

Put half of the cottage/ricotta cheese mixture over the layer of eggplant. Place another layer of eggplant, then the rest of the cheese mixture, then another layer of eggplant.

Top with another 1/2 cup of spaghetti sauce and shredded mozzarella cheese.

Bake at 400 degrees F until bubbly - about 20 minutes.