just a drop of simple sunshine

Eggplant Lasagna

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I don’t honestly remember eating lasagna all that much growing up, but somewhere along the line, I decided that I really liked it. I had never made it prior to my gluten-free existence, but over the summer, I had the thought that eggplant would probably make a very good pasta substitute in a true veggie lasagna. A quick Google search proved that I wasn’t alone, & I soon had a pretty easy recipe!

It seems that for some people, lasagna is a pretty involved, hours-long process, but I whipped this up pretty quickly. I’m not going to include exact amounts, mainly because how much you make depends a lot on the size of your pan! I used a rather small square glass pan (it’s 22cm by 22cm – yay for Canadian merchandise from Big Lots!), & just used what I had until it was gone.

Eggplant Lasagna

Makes six servings; gluten-free, grain-free

What you need:

  • Fresh eggplant
  • salt
  • 1 egg
  • 1 tub ricotta cheese
  • mozzarella cheese
  • meat sauce
  • fresh herbs & spices as desired

 

How to do it:

  1. Prepare eggplant by cutting into thin slices, about a half inch thick. Lay slices flat & sprinkle with a bit of salt. Allow to rest for about 30 minutes or so – this draws some of the liquid out.
  2. While this is happening, prepare your meat sauce!
  3. Blot up the moisture from the eggplant, then drizzle a pan with some olive oil & roast the eggplant at 400° for about 15 minutes.
  4. Combine ricotta with the egg, & any other herbs & spices you’d like to include.
  5. Once eggplant is done, you can begin the layering process! Grease your pan with some olive oil, then begin with a layer of eggplant. Although I tried to keep the pieces whole, I did cut a few in half so the bottom would have a nice continuous layer of eggplant. Then I slathered on about half of the ricotta, some sauce, then repeated. I only had room in my pan for two layers of eggplant, but the end result was deliciously hearty, so I think it worked great!
  6. Sprinkle mozzarella cheese on top, then bake at 350° for about an hour or until completely heated through. I’d suggest placing your lasagna on a baking sheet while it bakes, as some juice may bubble up to the surface & over the side. Messy ovens make people sad.

 

Serve with some salad & enjoy!

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Author: Sarah

I'm Sarah Amazing: 32. Teen librarian. Feminist. Fangirl. Nerdfighter. Ohioan. Happily entwined.

One thought on “Eggplant Lasagna

  1. Pingback: Eggplant lasagna | Mark's Daily Apple Health and Fitness Forum page

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