Eggplant Lasagna
Prep Time
5 Min
Prep Notes
Slice Eggplant (don't peel) about 1/4" thick
Rinse/Pat Dry Spinach
Slice Baby Bella Mushrooms
Cooking Time
60-70 Min
Yields
4-6
Ingredients
1-2 Large Eggplants (you want about 6-8 slices)
1/2 Cup Spinach
28oz Can of Crushed Tomatoes (unsalted)
5 Baby Portabella Mushrooms
3 tbsp Minced Garlic
1 tbsp Parsley
1 tbsp Oregano
2 tbsp Extra Virgin Olive Oil
2-3 tbsp Parmesan Cheese
1 Egg
10 oz of part-skim Ricotta Cheese
2 oz of Shredded Mozzarella Cheese
1 oz of Shredded Sharp Cheddar Cheese
1 tbsp Himalayan Pink Salt
1 tsp of Black Pepper
1 tbsp of Minced Onion
Directions
Photo Video Available on YouTube https://youtube.com/shorts/JMLbiaZfgRs?feature=share
Pre-cook Eggplant:
1. Cover a Baking Sheet Aluminum Foil
2. Pre-heat Oven to 325 Degrees
2. Lightly Brush Olive Oil on Both Sides of the Sliced Eggplant then Lay Flat on Foil
3. Lightly Sprinkle Black Pepper & 1/2 tbsp of Salt on the side of the Eggplant that is Facing Up
4. Bake for 25-30 min then remove
Ricotta Mix:
1. Mix Egg, Ricotta, Parsley in a Bowl
2. Sir in Spinach then Set Aside
Sauce
1. In a Pan on Med Flame add in 1 tbsp of Olive Oil, Minced Garlic, 1/2 tbsp of Salt, Minced Onion, Oregano
2. Stir for about 2 minutes then add in Mushrooms & Stir Again
3. Add in Crushed Tomatoes & Parmesan Cheese then Stir Again
4. Reduce to Low Flame Cover and Simmer for about 7-10 min then turn off
Layer:
1. In a Glass Casserole Dish add 1 Layer of Sauce*
2. Place 1 Layer of Eggplant on-top of Sauce
3. Add 1 Layer of Sauce on-top of Eggplant
4. Add 1 Layer of Ricotta Mix on-top of Sauce (make sure to spread it evenly)
5. Sprinkle Mozzarella + Cheddar Cheese on-top of Sauce
6. Add next layer of Eggplant, Sauce & Mozzarella/Cheddar
7. Bake uncovered for about 30-40 minutes until bubbling and cheese is melted on top
Notes
* I used a small rectangular casserole dish enough to hold 7 large slices of eggplant