eggplant lasagna

Name: Eggplant Lasagna
Prep time: 25 min
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 - eggplant; 1/2 cup(s) olive oil; 3 clove(s) garlic, minced; 1 tablespoon(s) fresh parsley, chopped, or 1 tsp dried; 1 tablespoon(s) fresh basil, chopped, or 1 tsp dried; 2 teaspoon(s) fennel seed; 8 ounce(s) jack cheese, shredded; 16 ounce(s) cottage cheese; - (or dry curd cottage cheese ie farmers cheese, which is lactose-free); 2 cup(s) spaghetti sauce; 1 1/2 cup(s) pitted ripe olives, halved

(1 RATING)

22 Pinches

Penny Batt

Ventura, CA

Updated on Oct 10, 2012

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

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prep time 25 Min

cook time 30 Min

method ---

yield 4-6 serving(s)

Ingredients

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

How To Make eggplant lasagna

Step 1

Slice eggplant thinly.

Step 2

Heat skillet. Combine oil with herbs and brush both sides of eggplant. Brown both sides of the eggplant til tender
Step 3

Layer 1/2 of the eggplant slices, jack cheese, cottage cheese, sauce, fennel seeds, and olives in that order. Repeat layering.
Step 4

Cover and bake at 425 degrees F for 25 - 30 minutes or til hot and bubbly.
Step 5

Let stand for 15 minutes before serving. Enjoy!
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