Eggplant Lasagna
Eggplant Lasagna is an moderately easy dinner. Made with 1 eggplant (about 1 1/4 lb.), 1/2 c. olive oil, 3 cloves minced garlic (optional), 1 tsp. oregano and 2 tsp. fennel seed, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Slice eggplant thinly.
Combine oil with herbs and brush both sides of eggplant.
Brown both sides until tender.
Layer 1/2 of eggplant slices, Mozzarella, Ricotta, spaghetti sauce, fennel seed and olives (in that order).
Repeat layering.
Top with remaining Mozzarella and garnish with sliced olives.
Cover and bake at 425Β° for 25 minutes or until hot and bubbly.
Let stand 15 minutes (can be made with ground chuck in tomato sauce).
Serve 4 to 6.
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