Monday, October 6, 2014

Eggplant Lasagna

If you happen to have a big old eggplant in the fridge you can always make a pretty decent lasagna with it.  I put ground beef in my tomato sauce but you certainly don't need it.

Preheat oven 400
1 large eggplant, sliced longways in 1/4 inch slices
put slices on baking sheets, spray with olive oil, salt, pepper and garlic powder
Bake 15 minutes, then turn for 15 minutes more.

In the meantime you'll need:
1 lb ground beef
1 jar favorite spaghetti sauce
1 carton low fat ricotta
2 eggs
1 cup grated Parmesan
2 cups mozzarella

Brown ground beef, drain and then add spaghetti sauce, simmer covered.
In medium bowl, combine ricotta, eggs, and Parmesan

When eggplant is cooked, layer in 8 x 11 baking dish:

Layer of eggplant, then 1/2 ricotta, half the sauce, half the mozzarella-repeat ending with mozzarella.

Bake for 30 minutes at 350

Then let sit for at least 15 minutes so that it will cut well.

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