Real Recipes From Real Home Cooks ®

eggplant lasagna

(1 rating)
Recipe by
Penny Batt
Ventura, CA

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

(1 rating)
yield 4 -6
prep time 25 Min
cook time 30 Min

Ingredients For eggplant lasagna

  • 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

How To Make eggplant lasagna

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

Categories & Tags for Eggplant Lasagna:

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