*Eggplant Lasagna (noodle less)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 - Eggplants (slice lenghtwise into 1/4 " slices - hopefully 12 slices total)1/4 C Onion Chopped2 - Cloves Garlic (minced)3 - Bratwurst Sausages (skin removed and broke up)3 - 4 Tbs - Olive oil - divided2 - 14.5 oz Cans of Diced (or stewed) Tomatos w/ basil & garlic.1 - 6 oz can of Tomato Paste1 C - Ricotta Cheese (part Skimmed)1 Egg1/2 Cup Paresam Cheese (divided)8 oz shredded Mozzarella Cheese (divided)4 Tbs Basil (divided)1 1/2 C Spinach (divided)2 whole Roasted Red Peppers (or 1 Cup jar)Salt & Pepper to tasteThyme seasoning
Makes 8 - 12 servings (in a 9 x 12 baking dish) Pre heat over to 450, spray a large cookie sheet with Pam.
In a Large Sauce pan add 1 - 2 TBS olive oil, break up bratwurst for browning, and add onion & garlic. Cook till meat is no longer pink, and onions are soft. Add the 2 cans of diced (or stewed) tomatoes. Bring to a boil and add can of tomato paste, reduce heat to simmer, salt & pepper to taste, and cover.
Cut Eggplant into 1/4" lengthwise slices place onto sprayed cookie sheet, brush with remained 1 - 2 Tbs Olive oil (both sides) Sprinkle with Salt & Thyme (both sides). Place into over and bake till browned on both sides.
In a small bowl mix Ricotta, Egg, & 1/4 C Parmesan Cheese, and 1 TBS Oregano.
When the Eggplant is ready it's time to assemble. In the bottom of the pan put 1/2 C of Sauce top with 4 slices of Eggplant. Sprinkle with 1/2 the Roasted Peppers. Then 1/3 of the Ricotta mix (I spread it directly onto the eggplant slices), 1/3 the mozzarella, and 1/2 the spinach. Next layer repeat exactly. For the top layer, place the last 4 slices top with remainder Ricotta. Spread on the remainder of the sauce. Sprinkle the rest of the Mozzarella and Parmesan. Cover with foil and bake for 15 minutes. Remove foil and bake for 15 more minutes top should be slightly browned. Let rest for 5 minutes before cutting.
Number of Servings: 8
Recipe submitted by SparkPeople user ROBINWA.
In a Large Sauce pan add 1 - 2 TBS olive oil, break up bratwurst for browning, and add onion & garlic. Cook till meat is no longer pink, and onions are soft. Add the 2 cans of diced (or stewed) tomatoes. Bring to a boil and add can of tomato paste, reduce heat to simmer, salt & pepper to taste, and cover.
Cut Eggplant into 1/4" lengthwise slices place onto sprayed cookie sheet, brush with remained 1 - 2 Tbs Olive oil (both sides) Sprinkle with Salt & Thyme (both sides). Place into over and bake till browned on both sides.
In a small bowl mix Ricotta, Egg, & 1/4 C Parmesan Cheese, and 1 TBS Oregano.
When the Eggplant is ready it's time to assemble. In the bottom of the pan put 1/2 C of Sauce top with 4 slices of Eggplant. Sprinkle with 1/2 the Roasted Peppers. Then 1/3 of the Ricotta mix (I spread it directly onto the eggplant slices), 1/3 the mozzarella, and 1/2 the spinach. Next layer repeat exactly. For the top layer, place the last 4 slices top with remainder Ricotta. Spread on the remainder of the sauce. Sprinkle the rest of the Mozzarella and Parmesan. Cover with foil and bake for 15 minutes. Remove foil and bake for 15 more minutes top should be slightly browned. Let rest for 5 minutes before cutting.
Number of Servings: 8
Recipe submitted by SparkPeople user ROBINWA.
Nutritional Info Amount Per Serving
- Calories: 389.8
- Total Fat: 23.0 g
- Cholesterol: 80.0 mg
- Sodium: 1,233.0 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 7.4 g
- Protein: 20.4 g
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