Sunday, August 23, 2009

Eggplant Lasagna

4 tbsp lemon juice
2 tbsp olive oil
2 large eggplants, peeled, sliced 1/2 thick
1 28 oz can whole tomatoes, no salt added
2 8 oz cans of tomato sauce, no salt added
3 cloves garlic, minced
1 tsp of oregano and basil
2/3 cup bread crumbs
1/2 cup mozzarella cheese, shredded
1/2 cup grated parmesan cheese
1 cup ricotta cheese

Combine lemon juice and olive oil into a bowl. Brush eggplant slices with mixture and place on a cookie sheet . Broil for 5 minutes. Remove from oven. Preheat to 350. Pour the tomatoes and puree into a 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 sauce into a baking dish sprinkle with 1/3 bread crumbs. Cover with a layer of eggplan then a layer of 1/3 cheese. Repeat layering ending with the tomato mixture. Sprinkle with mozzarella and bake for 45 min.

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