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. dried oregano and 1 tbsp. finely chopped fresh basil (1 tsp. dried), this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Slice eggplant thinly.
Combine oil with herbs and brush both sides of eggplant.
Brown both sides of eggplant until tender. Layer half of the 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.
Makes 4 to 6 servings.
π· Perfect Pairings
Complete your meal with these
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