Review by Jami:
This recipe is just
like lasagna, only I’m replacing the pasta with eggplant. A lot of recipes
recommend frying the eggplant, but as vegetarian who is also health conscious,
I refuse to fry anything. Instead I’ve chosen to bake the eggplant, a delicious
alternative, and even eliminated the flour coating for less carbs.
You can use jar marinara
sauce or make your own, whatever you prefer. Add meat substitute for more
protein and texture, but the recipe is just as good without.
2 medium eggplants
1 egg, beaten
½ cup breadcrumbs
Marinara sauce (jar,
can or homemade)
Mozzarella cheese,
shredded
Parmesan cheese
Slice eggplants
about ½ inch. Dip each slice into egg, then breadcrumbs and place on baking
sheet. Line sheet and bake slices until golden, about 30 minutes at 350.
Meanwhile, heat sauce and add additional spices as desired. If you’re using
meat substitute add it to the sauce and heat to combine flavors.
In a lasagna pan,
cover the bottom with a small amount of sauce and cover with baked eggplant
slices in a single layer. Cover with sauce, then mozzarella cheese. Repeat
layers, ending with cheese. Top with grated parmesan and bake at 350 for 30
minutes. There is no need to cover as 30 minutes is just enough time to make
the cheesy melty and golden. Let the dish set 5-10 minutes for easier slicing.
Serve and enjoy!
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