Italian•healthy

Eggplant Lasagna

A foolproof eggplant lasagna recipe made without noodles with easy tips for making the eggplant soft and scrumptious.

Ingredients

Quantities are shown as originally provided.

1
Slice 2 large eggplants length wise in 1/4 inch strips
2
Lightly salt the slices and place in a strainer over the sink. Allow to sit for a couple hours to get the moisture out of the eggplant. (I have skipped this step when I was in a rush - the dish is still very tasty but might be a little more watery)
3
Preheat oven to 350 degrees.
4
Lightly sprinkle a baking tray ( I love this one by USA Pan) with olive oil. Fan out the eggplant slices on the tray then drizzle more olive oil on top.
5
Bake for 30 minutes. (this is a crucial step so that the eggplant slices become tender and melt in your mouth...)
6
Drizzle olive oil on the base of a lasagna tray ( I have been using this Le Creuset baking tray for years). Lay the baked eggplant slices on the bottom of the tray, one layer deep - like you would pasta noodles.
7
Generously spread a layer of tomato sauce to fully cover the eggplant slices.
8
Sprinkle basil over entire pan.
9
Add half of the mozzarella and half of the parmesan.
10
Add another layer of the eggplant slices over the sauce.
11
Spread the remaining sauce.
12
Top with both parmesan and mozzarella
13
Bake, uncovered for 40 minutes until cheese is a nice golden brown and you see little bubbles from the sauce.
14
Remove from oven and let cool slightly before serving. (if you can wait that long! It smells delicious...)
15
Bon Appétit!