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Eggplant "Lasagna" |
by Tracey Swan
Vegetarian and Gluten Free
2 eggplants, peeled and sliced into 1/4 inch slices
2 eggs, beaten
1 8 oz tub of ricotta (or cottage cheese for lighter version)
3/4 lb. Mozzarella cheese, shredded (one 8 oz bag)
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper
3 cups tomato sauce (or one jar)
Olive Oil (to prep the pan)
- Place eggplant slices on a lightly greased cookie sheet. Brush lightly with olive oil, sprinkle with salt and pepper. Cover with foil and bake in a 400 degree oven for about 15 minutes or until eggplant slices are soft. Remove from oven and set aside. If you skip this step, your lasagna will turn out mushy, and you don't want that.
- Combine eggs, ricotta, Mozzarella and Parmesan cheeses, and herbs in a medium bowl and mix together until blended. Set aside.
- Grease a 9x13 inch pan. You can line the dish with foil, this makes it easier to clean.
Start with a layer of tomato sauce on the bottom of the pan, then a layer of eggplant, then the cheese mixture. Alternate the layers until you run out of eggplant, ending with the tomato sauce.
- Sprinkle top with additional Parmesan/Mozzarella cheese. Bake at 375 degrees for about 40-45 minutes or until piping hot and full of melted cheesey goodness. Let it sit for a few minutes before serving. Serves 6 to 8 normal folks.
Writing as Trace Sheridan, fiction writer Tracey Swan's work has been published in 55 Words, BluePrintReview, Nerve House, Inscribed, apt: a literary journal, Mud Luscious, Cautionary Tale, Static Movement, and Libbon. As a young girl, her goals were to learn French, move to France, and change her name. One and a half out of three isn’t bad. In her spare time she edits the literary journal 34th Parallel.
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