Eggplant Lasagna
Ingredients
- 1 eggplant, sliced about ¼" thick
- 4 tablespoons olive oil
- sea salt
- fresh ground black pepper
- 1 Jar of marinara sauce
- 3 pounds ground beef or turkey, cooked and drained (optional)
- 1 15-ounce package whole Ricotta cheese
- 3 large eggs
- 1 cup grated Parmesan cheese
- 1½ cups grated Mozzarella cheese
Directions
- Preheat oven to 350º F.
- Slice eggplant into thin strips and place on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Roast in the oven until tender, about 10 minutes.
- Prepare marinara sauce, including meat if preferred.
- Mix together Ricotta cheese, eggs, and Parmesan cheese in a separate bowl.
- Prepare a large baking dish with non-stick cooking spray and begin layering lasagna as follows: sauce, cheese mixture, eggplant, cheese mixture, sauce and then top with Mozzarella cheese.
- Bake until bubbly, about 30 minutes.
|