Directions: |
Directions:1. Preheat the oven to 375º
2. Wash and cut your eggplants into circle slices, making sure to not make them too thick (as this will be hard to cook it all the way through) and not too thin (or else the eggplant can stick to your trays).
3. Arrange eggplant slices on baking trays. Drizzle with olive oil, salt and pepper to taste.
4. Bake eggplants for 7 minutes. After 7 minutes, flip over to the other side, coat with olive oil, salt, and pepper. Then cook on other side for 7 minutes.
5. While eggplant is cooking, combine ricotta cheese, eggs, basil, and garlic powder. Refrigerate until needed.
6. Once eggplant is done baking, pull out of oven and let cool to allow any excess moisture to dry.
7. Pull out a 9x13 baking tray and put a thin layer of your pasta sauce on the bottom.
8. Arrange one layer of cooked eggplant on top of the sauce. Coat with ricotta cheese mixture and more sauce. Repeat, starting with another eggplant layer, and continue until you run out of eggplant. (about 2-3 layers depending on how big the eggplant is)
9. Once you have your last layer of cooked eggplant on, top it off with a last layer of ricotta mixture, pasta sauce, and then a layer of mozzarella cheese.
10. Bake in the oven at 375º for 15-20 minutes, or until cheese on top has melted.
Enjoy! |
Personal
Notes: |
Personal
Notes: Gavin was so surprised when I told him that I liked eggplant lasagna better than real lasagna, until he tried some. Now he likes it better too! This recipe is super quick and easy and the cooking time isn't nearly as long as it is for a real lasagna. Also, its gluten free. In the summer if eggplant isn't available, you can make the same recipe with a mixture of zucchini and yellow squash. Just make sure to bake them for longer or allow them to dry more because they have more liquid in them than the eggplant. Enjoy!
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