Eggplant Lasagna with tomatoes, Onion and Ricotta cheese

Eggplant Lasagna With Tomatoes, Onion And Ricotta Cheese Recipe

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Lynnda Cloutier


Renny's at it again.


★★★★★ 1 vote



  • ·
    6 japanese eggplants, sliced, or 1 medium eggplant, cut into quarters and thinly sliced. do not peel
  • ·
    1 can stewed tomatoes, undrained,
  • ·
    1 can tomato sauce, 8 oz
  • ·
    1 onion, chopped
  • ·
    3 cloves garlic, minced
  • ·
    1/2 t. sweet basil flakes
  • ·
    1/2 t. italian herb seasoning
  • ·
    1 t. sugar, optional
  • ·
    salt and pepper to taste
  • ·
    1 pint ricotta cheese
  • ·
    2 eggs
  • 1/3
    cup grated parmesan cheese
  • ·
    1 t. sweet basil flakes

How to Make Eggplant Lasagna with tomatoes, Onion and Ricotta cheese


  1. In Dutch oven casserole, place first 9 ingredients and simmer mixture for about
    30 minutes or until eggplant is soft. Meanwhile, beat together ricotta, eggs,
    Parmesan and sweet basil until blended. In a 9 x 13 inch pan, spread 1/2 the
    eggplant mixture. Top with ricotta cheese mixture and then remaining eggplant
    mixture. Sprinkle to with 1 T. grated Parmesan cheese, which is optional. Bake
    at 350 for about 20 minutes or until cheese layer is set. Cut into squares and
    serve. Casserole can be baked earlier in the day and heated at serving time.
    Source: Renny Darling

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