eggplant lasagna
(1 rating)
No Image
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.
►
(1 rating)
yield
6 serving(s)
prep time
1 Hr
cook time
30 Min
Ingredients For eggplant lasagna
-
1 to 2eggplant (depending on size) cut lenthwise in thin slices
-
1/2 cqueso blanco cheese
-
1red or green bell pepper (or a combo of both) (chopped)
-
2carrots (chopped)
-
1onion (chopped)
-
2green chilies (chopped fine)
-
3 clovegarlic (minced)
-
few leavesbasil (chopped)
-
few leavesparsley (chopped)
-
olive oil
-
fresh ground black pepper (to taste)
-
sea salt or kosher salt (to taste)
-
1/4 tsporegano, dried
-
1/2 to 3/4 cmozzarella cheese (grated)
-
2 cpasta sauce, homemade or purchased
How To Make eggplant lasagna
-
1Heat olive oil in a large skillet, add onion and sauté until translucent.
-
2Add garlic, carrot, bell pepper and green chilies; stir for 3 to 4 minutes.
-
3Add Queso Blanco cheese, salt, pepper, oregano, basil and parsley and cook an additional 2 to 3 minutes.
-
4Heat oil in another skillet (I used a griddle pan) and cook slices of eggplant until they turn light brown on both sided.
-
5Pour some of the pasta sauce in a 9x13x2" baking dish. Enough to cover the bottom of the dish.
-
6Put one layer of the eggplant on the sauce then layer the vegetable/cheese mixture over the eggplant. Follow with another layer of eggplant.
-
7Pour remaining pasta sauce over the dish and top with mozzarella cheese.
-
8Bake 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT