This form of lasagna doesn't call for pasta. Instead you use the eggplant from the garden.
This easy recipe calls for eggplant, mozzarella cheese, Parmesan cheese and your marinara sauce. This was a good dinner recipe during Lent when you couldn't eat meat on Friday. But, you don't need to wait for Lent to make this delicious entree.
- 4 cups Eggplant, Sliced
- 1 large pkg. Mozzrella Cheese, Shredded
- Parmesan Cheese
- Marinara Sauce
- Preheat your oven to 350°
- Clean your eggplant. Cut the eggplant into thin slices and put aside.
- Line the bottom of a lasagna pan with marinara sauce. Lay a layer of eggplant slices over the sauce and sprinkle with Parmesan. Put a layer of Mozzarella Cheese over the eggplant.
- Repeat the layers of sauce, eggplant, parmesan and mozarella until the pan is 3/4 full. Always end the recipe with the cheese on top.
- Place the pan into the oven and bake until the eggplant is soft and the cheese is melted (approximately 45 minutes). When taken from the oven cool for approximately 15 minutes before cutting and serving to let the cheeses settle.
Alternative for Eggplant
Since I don't eat eggplant, I normally substitute zuchini for this recipe. I have not been able to palate eggplant ever since I was a child. It's the consistency rather than the taste with which I have a problem.
Eggplant is not the only vegetable that I can eat. I can't eat mushy vegetables at all. As an example, I love raw carrot sticks but can't eat cooked carrots served as a vegetable at restaurants. If the carrots are diced up really small or still have some crunch to them, I'll down them but I really do not like them. I've been known to pick them out and put them aside when I'm eating stew.
My mother was one who believed that you should eat everything on your plate and when she would serve eggplant or cooked carrots I sat all evening long until I was sent to bed. I had finished everything else on my plate but for some reason I could not make myself swallow those two vegetables.