Eggplant Lasagna (version IX)

(1 vote)

4 tablespoons lemon juice
2 tablespoons olive oil
2 large eggplants, sliced 1/2-inch thick
1-28 ounce can whole tomatoes
2-8 ounce cans tomato sauce
3 cloves garlic, minced
1 teaspoon each oregano and basil
2/3 cup bread crumbs
1/2 cup grated parmesan cheese
1 cup low fat ricotta cheese
1/2 low fat mozzarella cheese, shredded
salt and pepper to taste

Combine lemon juice and olive oil in a small bowl. Brush eggplant slices with mixture and place on a cookie sheet. Broil for 5 minutes, or until golden brown. Remove from oven and heat oven to 350 degrees. Pour the tomatoes in puree into a medium bowl, and break them up. Add tomato sauce and dry seasonings; mix well.

In a small bowl, combine bread crumbs and parmesan. Spoon 1/3 of the sauce in the bottom of a large flat baking dish, sprinkling with 1/3 bread crumb mixture. Cover with a layer of sliced eggplant, then a layer of 1/3 of the cheese. Repeat layering, ending with tomato mixture. Sprinkle the shredded mozzarella cheese over the top and bake for 45 minutes.

Serves 6.

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