Eggplant Lasagna Recipe

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Eggplant Lasagna

Penny Batt

By
@Need2FeedEm

This dish is all veggies and cheese, no noodles thus no grain, no starch, no gluten.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4-6
Prep:
25 Min
Cook:
30 Min

Ingredients

1
eggplant
1/2 c
olive oil
3 clove
garlic, minced
1 Tbsp
fresh parsley, chopped, or 1 tsp dried
1 Tbsp
fresh basil, chopped, or 1 tsp dried
2 tsp
fennel seed
8 oz
jack cheese, shredded
16 oz
cottage cheese
(or dry curd cottage cheese ie farmers cheese, which is lactose-free)
2 c
spaghetti sauce
1 1/2 c
pitted ripe olives, halved

Step-By-Step

1Slice eggplant thinly.
2Heat skillet.
Combine oil with herbs and brush both sides of eggplant.
Brown both sides of the eggplant til tender
3Layer 1/2 of the eggplant slices, jack cheese, cottage cheese, sauce, fennel seeds, and olives in that order.
Repeat layering.
4Cover and bake at 425 degrees F for 25 - 30 minutes or til hot and bubbly.
5Let stand for 15 minutes before serving.
Enjoy!

About this Recipe

Course/Dish: Other Main Dishes
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy