Eggplant Lasagna Recipe

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Eggplant Lasagna

Martha Benner

By
@Marti37

Using three or four recipes I have for lasagna and/or eggplant I came up with this dish. We loved it and I hope you do as well. It is a pretty healthy version.


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Serves:

6

Prep:

1 Hr

Cook:

30 Min

Ingredients

1 to 2
eggplant (depending on size) cut lenthwise in thin slices
1/2 c
queso blanco cheese
1
red or green bell pepper (or a combo of both) (chopped)
2
carrots (chopped)
1
onion (chopped)
2
green chilies (chopped fine)
3 clove
garlic (minced)
few leaves
basil (chopped)
few leaves
parsley (chopped)
olive oil
fresh ground black pepper (to taste)
sea salt or kosher salt (to taste)
1/4 tsp
oregano, dried
1/2 to 3/4 c
mozzarella cheese (grated)
2 c
pasta sauce, homemade or purchased

Directions Step-By-Step

1
Heat olive oil in a large skillet, add onion and sauté until translucent.
2
Add garlic, carrot, bell pepper and green chilies; stir for 3 to 4 minutes.
3
Add Queso Blanco cheese, salt, pepper, oregano, basil and parsley and cook an additional 2 to 3 minutes.
4
Heat oil in another skillet (I used a griddle pan) and cook slices of eggplant until they turn light brown on both sided.
5
Pour some of the pasta sauce in a 9x13x2" baking dish. Enough to cover the bottom of the dish.
6
Put one layer of the eggplant on the sauce then layer the vegetable/cheese mixture over the eggplant. Follow with another layer of eggplant.
7
Pour remaining pasta sauce over the dish and top with mozzarella cheese.
8
Bake covered at 425 degrees for 15 to 20 minutes.
Remove dish, uncover, and add a little more mozzarella over it along with a little basil and parsley.
Place back in over to melt the cheese and serve.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian