Eggplant Lasagna
Baked Goods, Casseroles, Dinners
Ingredients
Lasagna:
3 Medium eggplants
9 lasagne noodles
1 qt. tomato sauce
1 lb. cottage cheese or ricotta
1/4 cup Parmesan cheese
1 cup mozzarella cheese
1 egg
Mozzarella for sprinkling
Parmesan for sprinkling
Pepper
Basil
13x9 pan
Large Baking sheets
Large Cooling rack
Medium baking sheet
Tea towel
Foil
Description
It is worth noting that my measurements for nearly everything, are estimates and you can adjust as you need. It is a good idea in general to have a little extra sauce than what I estimate, just to be safe. If your sauce is pretty thick or chunky, add a little water to the bottom of your pan.
Directions
Cut the ends off the eggplant, peel, and slice into 1/4 inch slices lengthwise.
Lay out on a large cooling rack over a baking sheet and salt both sides. Let sit for 30 minutes.
Rinse, then put in a tea towel to dry. Let sit another 30 minutes.
Line a large baking sheet with foil and oil. Preheat oven to 375°.
Lay the slices out on the baking sheet, lightly oil, sprinkle lightly with pepper, basil, and parmesan cheese on one side.
Bake for 20-30 minutes, until lightly browned, then set aside.
In a bowl, stir together the cottage cheese, parmesan cheese, mozzarella, and the egg.
Divide eggplant slices and cottage cheese mixture in half.
Set oven to 350 degrees.
Put enough sauce in the bottom of the pan to cover.
Lay in 3 lasagna noodles. Cover lightly with sauce and sprinkle with mozzarella.
Layer in half of the eggplant and cottage cheese.
Lay in 3 more lasagna noodles, top with sauce and mozzarella.
Layer in eggplant and cottage cheese again until you use the rest.
Lay on the last 3 lasagna noodles. Cover with sauce.
Make sure the sides are covered and cover your pan with foil.
Bake for 1 hour. Stab the noodles to see if they are cooked, if not, recover and bake another 10 minutes and before checking again.
Uncover the lasagna, sprinkle with mozzarella, and bake another 10-12 minutes.
Let rest another 10 minutes before cutting.