It’s the 4th of July, and we have rain…this put a damper on our grill out for 2. Then John claimed he wanted eggplant lasagna, but not a heavy one…so I switched things around – eggplant was the base, and only 2 layers of noodles.
Barely Noodled Eggplant Lasagna – 4 large servings
1 1/2 lbs hothouse eggplant (they have thinner skin)
8 sheets of lasagna, prepare according to box
1 1/2 cups tomato sauce
1/2 cup freshly grated Parmesan
1/2 cup freshly grated mozzarella
Combine Parmesan and mozzarella in a bowl, set aside.
Slice eggplant lengthwise, heat olive oil over medium-low heat. Season eggplant with salt and pepper, cook until softened and browned. Drain on paper towel.
Preheat the oven to 425 degrees F.
Spread 1/2 cup tomato sauce on the bottom of a 13 by 9 inch baking dish. Layer cooked eggplant, slightly overlapping, over the sauce. Sprinkle with cheese mixture. Layer with pasta, slightly over lapping. Top with 1/2 cup tomato sauce, and repeat layering with eggplant, cheese, and noodles. Finally top with 1/2 cup tomato sauce, the remaining eggplant and cheese.
Bake covered for 30 minutes. Uncover, and bake until lasagna top is browned, about 15 minutes. Let stand at room temperature for 10 minutes before serving.
Serve with salad.
My neighbors kids (ages 8 and 12) came by for dinner, while their parents went out – they helped me put it together, and LOVED it, they even took leftovers home.