Eggplant Lasagna

(from Jessica Leigh’s recipe box)

Very filling and easy way to make a pasta-less lasagna.

Serves 6 people

Ingredients

1 or 2 large eggplants, sliced lengthwise 3/4 inches thick, about 8 slices per eggplant.
5 tbsp olive oil
sea salt and ground pepper to taste
1 cup of thinly sliced mushrooms (I use baby portobello)
2 garlic cloves, minced
15 oz ricotta cheese
3 large eggs
1 cup of parmigiana cheese, divided
2 tbsp fresh chopped oregano (or 1 tbsp dried)
2 cups of sauce (I use more, but I LOVE tomato sauce)

Directions

Preheat oven to 400 degrees F to bake the eggplant, change to 350 degrees to bake the completed lasagna.
Arrange the sliced eggplant, in a single layer, on a baking sheet.
Brush both sides of each slice with olive oil and season with salt and pepper.
Roast until soft (25 minutes) and turn halfway through.
Saute the mushrooms with minced garlic until soft. Set aside to cool.
When the mushrooms are cool, combine with ricotta cheese, beaten eggs, 1/2 of the parm cheese, oregano, 2 tsp of salt, and 1/4 tsp of pepper. Mix well.
Oil and 8 inch baking dish and spread half of your sauce on the bottom.
Lay half of your eggplant slices on the sauce and top with your ricotta mix.
Lay 4 more slices on top of the ricotta mix and top with the rest of your sauce.
Top with the remaining 1/2 cup of parm cheese (and top with shredded mozzarella cheese if you want it to be extra awesome!)
Bake until golden at 350 degrees F for 30 minutes.
Serve over pasta with veggies and a small salad.

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