Eggplant Lasagna
Here is another quick, easy weeknight dinner filled with vegetables that your family will love!
This is a comforting meatless dish that includes layers of tomatoes, eggplant, and mushrooms topped with lots of melted cheese!
I hope you love it as much as we do!
Eggplant Lasagna
Ingredients
- 3 tablespoons olive oil
- 2 eggplants, very thinly sliced in rounds
- 2 eggs, beaten
- 3 tablespoons oregano chopped fine
- 1 tablespoon cilantro chopped fine (optional)
- 2 tablespoons basil, chiffonade cut (see note)
- 1 and 1/2 cups parmesan, shredded fine
- 6 large tomatoes, sliced in thin rounds
- 1 large portabella mushroom, chopped fine
- 1 red onion, chopped fine
- 1 cup mozzarella cheese, shredded
- 1/2 cup provolone cheese, shredded
Directions
- Preheat your oven to 375 degrees F.
- In a bowl mix 1 cup parmesan, 2 tablespoons oregano, 1 tablespoon basil, ground pepper.
- In another bowl beat two eggs.
- Dip eggplant slices in egg, then in a mixture of herbed parmesan – set aside.
- Drizzle olive oil in the bottom of a 9 x 13 inch lasagna or deep baking dish.
- Place half of the tomato slices in a single layer in the dish, season with a little oregano and ground pepper.
- Place a single layer of eggplant on top of the tomatoes.
- Place the second layer of tomato slices, drizzle with olive oil, season with ground pepper and sprinkle with chopped portabella mushroom and onions.
- Place another layer of eggplant slices and cover with one cup shredded mozzarella cheese, 1/2 cup provolone, 1/2 cup parmesan cheese.
- Bake in preheated oven for 40 minutes, or until golden brown.
Note: To make a chiffonade of basil: Stack the leaves on top of each other, gently roll them into a little cigar shape, and then use a sharp knife to slice them into thin ribbons. Nothing more than that, just a fancy name!
This recipe will serve four generously and a bit!
Entertaining: I have served this to guests for a light lunch with a salad of mesclun greens, paired with a light rose wine…so good!
Enjoy!
