How to make eggplant lasagna

Eggplant lasagna is a vegetarian take on the classic favorite.

Eggplant lasagna is vegetarian and a lower calorie alternative to traditional lasagna. Eggplant lasagna is also a southern Italian specialty dish. There have been various interpretations of the classic recipe in different regions based off of taste preference. Making eggplant lasagna is time consuming. The ingredients that make up the dish have to be prepared separately, so ample prep time is needed. Preparing certain ingredients prior to the day you make eggplant lasagna will shorten the lengthy process.

Things You'll Need

• 1 1/4 lb. eggplant
• 2 cups tomato Sauce
• 1/2 cup olive oil
• 1 1/2 cup pitted and halved Olives (optional)
• 3 minced cloves garlic
• 1 tsp. dried oregano
• 2 tsp. fennel seed
• 1 tsp. dried basil
• 8 oz. mozzarella cheese
• 15 oz. ricotta cheese
• 1 package lasagna noodles

Instructions

Eggplant

1. Cut the eggplant into 1/4-inch or thinner slices. Rinse the eggplant slices in cold water. Soak the eggplant slices in cold water for 30 minutes to assist in eliminating the bitterness.

2. Combine olive oil and all the herbs into a small mixing bowl. A whisk or wooden spoon can be used to mix the ingredients thoroughly. Let the ingredients sit for a couple of minutes.

3. Take the seasoned olive oil and brush the eggplant slices on both sides. Coat the eggplant slices completely. A small amount of salt and pepper can be added to taste.

4. Heat a medium nonstick skillet. Brown the eggplant slices on both sides until they are tender. Cooked slices should be placed in a dish and set aside.

Lasagna

1. Boil water in a large pot, and then one at a time place the lasagna noodles in the boiling water. Once the noodles begin to sink to the bottom of the pot use a wooden spoon to separate them and keep them from sticking together.

2. Remove lasagna noodles and rinse them in cold water. Be careful not to overcook the noodle and make them too soft. This will make it difficult to layer the pasta without it falling apart.

3. Toss the noodles in a small amount of olive oil. Set the pasta aside to cool. Preheat the oven to 375 degrees F.

Layering

1. Take a 13-inch by 19-inch baking dish and begin layering the lasagna. Lasagna pasta is the base layer, eggplant, mozzarella cheese, ricotta cheese, pasta sauce, fennel seeds and olives.

2. Repeat the layer order until all the ingredients are used. The remaining mozzarella cheese and olives can be used to garnish the top of the dish.

3. Cover dish with aluminum foil and place in the preheated oven. Lasagna should bake for 45 minutes or until the sides begin to bubble.

4. Remove the dish from the oven. Allow the lasagna to cool for 15 minutes before serving. Allowing the lasagna to cool properly will allow the ingredients to set and stack better.

Tips & Warnings

• Place the dish in the broiler for one minute uncovered to brown.

References

• Pasta Recipes by Italians: Eggplant Lasagna Recipe
• Kitchen Parade Veggie Venture: Eggplant Lasagna