Eggplant Lasagna

Lasagna, who doesn't love it? Well, you can love it even more with this eggplant lasagna; it has no noodles and no meat and tons of flavor!

Eggplant Lasagna

(Yields 6 servings)

Ingredients:

• 1 large eggplant, sliced lengthwise 3/4-inch thick (about 10 slices)
• 10 oz. baby portobello mushrooms, sliced
• 1.5 pound tomatoes diced
• 1 medium onion, diced
• 4-5 garlic cloves, minced
• 2 Tbsp. fresh thyme, chopped
• 1 egg
• 15 oz. ricotta cheese
• 3/4 cup Parmesan cheese
• 1/4 cup shredded mozzarella
• Salt and pepper to taste

Directions:

1. Preheat oven to 400°F 
2. Brush both sides of eggplant slices with olive oil and season with salt and pepper. Place slices on cookie sheets and roast for about 50 minutes, or until slices are soft and golden (flip slices halfway through cooking time)
3. In a large pot, place diced tomatoes and 1 Tbsp. thyme. Cook 20-30 minutes, or until mixture resembles a chunky sauce
4. Heat pan over medium-high heat. Once hot, add small amount of olive oil (enough to coat pan)
5. Add onion and saute about 5 minutes. Add mushrooms and saute another 7 minutes or until mushrooms are soft. Add garlic and remaining 1 Tbsp. thyme, cook for another 2 minutes then set pan aside
6. In a large bowl, mix ricotta, Parmesan, egg, salt and pepper
7. Brush an 8x5 inch baking dish with olive oil
8. Spread 1/2 tomato mixture on bottom on baking dish. Place 5 eggplant slices on top. Top with 1/2 mushroom mixture then 1/2 ricotta mixture. Repeat with remaining tomato, eggplant, mushroom mixture and ricotta mixture. Top with shredded mozzarella
9. Place baking dish on a cookie sheet (in case anything spills, you don't want to ruin the bottom on your oven!) and bake uncovered for 30 minutes
10. Allow to cool for 5 minutes before cutting and serving

 And here is finished lasagna!


I also made a caprese salad with some beautiful cherry tomatoes from my CSA "box":



Enjoy and thanks for reading!