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Published: 02/26/2009 2:36AM
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All you need is:
-1 eggplant, cut into 1/2 inch slices
-salt
-Lots of olive oil (eggplants absorb the oil really quickly so you have to re-pour every once in a while)
-8 ounces ricotta cheese
-6 ounces shredded mozzarella cheese
-1/2 cup grated Parmesan cheese
-1 egg, beaten
-One bunch of chopped fresh basil
-One can of tomato sauce or tomatoes diced
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| 1. Sprinkle both sides of the eggplant slices with salt. Place slices in a strainer, and place a dish underneath it to capture liquid that will sweat out of the eggplant. Let it sit for 30 minutes.
| |  | | 2. Preheat oven to about 350 deg. Mix the ricotta, mozzarella cheese, Parmesan cheese; then mix in egg and basil.
| |  | | 3. Rinse the eggplant in cold water. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Do this with all the slices, adding additional oil if necessary.
| |  | | | 4. In an aluminum foil lined pan, spread the tomatoes reserving the juices. Put a single layer of eggplant slices on top. Top the layer of eggplant slices with 1/2 of the cheese mixture. Put another layer of eggplant on top of the cheese and pour the remaining tomato juice and sprinkle with Parmesan cheese. | |  | | | 5. Bake 30 to 45 minutes in the oven, until the tomato sauce is bubbly. | |  |
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Votes:2
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Views:6533
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See All Comments: 4
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Hobbymates' Comments:
| | you can place an order but don't expect it to be fulfilled
| | The whole delight of this recipe is that its meat-free.. if you like meat, then you should try the real lasagna from flour lasagna pieces and ground meat
| | do you have one without eggplant just meat? would it be the same thing except no eggplant?
thx for the post
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