Eggplant Lasagna (version VII)

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2 1/2 cups canned or fresh whole tomatoes, well chopped, liquid discarded
1/3 cup chopped fresh basil leaves
1 1/2 teaspoons dried Greek oregano
1 medium eggplant, sliced as thin as possible
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 pound mozzarella cheese, grated
1 cup fresh ricotta cheese
1/2 cup finely grated Parmesan cheese

Preheat the oven to 400 degrees.

Place the tomatoes, basil and oregano in a small mixing bowl and mix to combine.

Place the eggplant, salt and pepper in a mixing bowl and mix to combine.

Place 1/2 cup of the tomatoes on a 9-by-12-inch baking pan. Place one-third of the eggplant slices on the tomatoes, overlapping as necessary. Sprinkle 1/4 pound mozzarella cheese on the eggplant. Place 2/3 cup of tomatoes on the mozzarella. Place another one-third of the eggplant slices on the tomatoes and dot with the ricotta cheese. Top the ricotta with another 2/3 cup of tomatoes and top the tomatoes with the remaining eggplant slices. Top the eggplant slices with the remaining 2/3 cup of tomatoes. Top the tomatoes with the remaining 1/4 pound of mozzarella. Sprinkle with the Parmesan cheese. Press down with your hands to minimize the space between the layers.

Cover with foil, place in the oven and bake for 40 minutes. Remove the foil and bake until the top is golden brown, about 15 minutes.

This is best reheated and served the next day.

Serves 4 to 6.

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