Eggplant Lasagna
This is a great recipe. I've tried it and it is so good that you don't even miss the lasagna noodles. Leftovers are even better!!!
Enjoy.
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2 or 3 large eggplants sliced into 1/3 inch rounds olive oil mixed w/ italian seasonings
16 oz ricotta
1 egg
1 lb very lean ground meat (for vegetarians, can skip or substitute with spinach or other veggies)
parm cheese (use your judgement...i don't skimp on the parmesan)
2 c mozz
No sugar added pasta sauce (usually Ragu)
brush eggplant w/ olive oil mixed w/ italian seasonings and brown them in a pan or under the broiler.
Brown ground beef. Season with pepper & salt. Put in a bowl.
Meanwhile, mix ricotta, egg, and parmesan
in casserole dish layer: sauce, eggplant, 1/2 ricotta mix, sprinkle ground beef, 1 cup mozz, sauce, and repeat. i topped it w/ a little more parm. Bake at 400 until bubbly.
A blog about my fascination with the history & culture of food. A place to share recipes that have been shared with me. "The discovery of a new dish does more for human happiness than the discovery of a new star." - Jean Anthelme Brillat-Savarin
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