eggplant lasagna

Name: Eggplant Lasagna
Prep time: 1 h
Cook time: 30 min
Yield: 6
Ingredients: 1 to 2 - eggplant (depending on size) cut lenthwise in thin slices; 1/2 cup(s) 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(s) 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 teaspoon(s) oregano, dried; 1/2 to 3/4 cup(s) mozzarella cheese (grated); 2 cup(s) pasta sauce, homemade or purchased

(1 RATING)

30 Pinches

Martha Benner

Portland, OR

Updated on Aug 1, 2013

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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prep time 1 Hr

cook time 30 Min

method ---

yield 6 serving(s)

Ingredients

1 to 2 - eggplant (depending on size) cut lenthwise in thin slices
1/2 cup 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 cloves 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 teaspoon oregano, dried
1/2 to 3/4 cups mozzarella cheese (grated)
2 cups pasta sauce, homemade or purchased

How To Make eggplant lasagna

Step 1

Heat olive oil in a large skillet, add onion and sauté until translucent.

Step 2

Add garlic, carrot, bell pepper and green chilies; stir for 3 to 4 minutes.
Step 3

Add Queso Blanco cheese, salt, pepper, oregano, basil and parsley and cook an additional 2 to 3 minutes.
Step 4

Heat oil in another skillet (I used a griddle pan) and cook slices of eggplant until they turn light brown on both sided.
Step 5

Pour some of the pasta sauce in a 9x13x2" baking dish. Enough to cover the bottom of the dish.
Step 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.
Step 7

Pour remaining pasta sauce over the dish and top with mozzarella cheese.
Step 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.
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