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.



Click Here to Comment on This Recipe




Alternate Versions of This Recipe:



Related Recipes:




Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search

Home


.