Eggplant Lasagna

Arrange eggplant on a wire rack set in a rimmed baking sheet. Cut eggplant into 12 38-in-thick slices.

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Cook meat and add 2 cups of sauce.

Eggplant lasagna. In a 9-x-13 casserole dish spread a thin layer of marinara sauce a single layer of eggplant noodles a layer of ricotta mixture then a layer of mozzarella. Bake in the oven at 375 degrees F for 15 to 20 minutes then carefully uncover and return to the oven to bake for another 10 to 20 minutes until the top layer of cheese is nice and melted and some edges of the vegetarian eggplant lasagna. Bake in preheated oven until slightly dried out about 15 minutes.

Arrange the eggplant slices in a single layer on a clean surface. Instead of ricotta it uses goat cheese. Drizzle lightly with olive oil and season with salt and.

Instead of noodles it uses sliced eggplant. Eggplant Lasagna is a classic Italian American favorite with eggplant slices marinara sauce and a savory cheese blend. Lightly grease 2 baking sheets.

Remove the excess moisture and. Preheat oven to 400 degrees F. Top last layer of.

Preheat oven to 375F. Then you roast the eggplant in. While the eggplant is cooking its time to make the sauce.

Roast the eggplant until tender and golden brown. To make Eggplant Lasagna you start by seasoning slices of eggplant with olive oil salt pepper and dried oregano. Lay eggplant slices out onto prepared baking sheets into a single layer.

Combine cheese mixture ingredients. Sprinkle the slices with coarse salt and set aside for 10 minutes. Preheat oven to 400F.

Bake eggplant slices set aside. If youve tried my Chicken and Mushroom Cream Pasta Baked Chicken. Brush the eggplant with olive oil and season it with salt and pepper.

Slice and salt eggplant allow to rest as per recipe. This lasagna is a take on the traditional.

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