So simple and so delicious: While eggplants
are popular as an ingredient in many lasagna dishes, you can substitute
the lasagna pasta with thick eggplant slices.
Ingredients:
4 large eggplants
1 large onion, chopped
14oz (400g) mozzarella slices
4-5 tomatoes, crushed
3 garlic cloves, chopped
1 cup breadcrumbs (or gluten-free substitute)
1-bushel basil
¼ cup extra virgin olive oil
2 tablespoons parmesan cheese, grated
¼ teaspoon hot paprika or chili powder
Salt & pepper (to taste)
Preparation:
Sauce:
In a deep pan, heat up the olive oil and fry the garlic until it
browns.
Add the onions and paprika and fry until it turns brown.
Add the crushed tomatoes with some salt and cook for 30 minutes.
Discontinue heating and add fresh basil leaves to the sauce.
Lasagna:
Preheat the oven to 445°F (230°C) degrees.
Cut the eggplants into slices about a quarter of an inch thick, and
then sprinkle with salt and pepper and place on a greased baking sheet.
Bake the eggplant slices for 10-15 minutes until the edges turn
brown, then remove from the oven and let them cool.
Turn down the heat in the oven to 345°F (175°C) degrees.
Pour a cup of tomato sauce in a rectangular baking pan.
Place the eggplant slices on top of the sauce until they cover the
pan.
Place the mozzarella slices over the eggplant, and then sprinkle
with parmesan and breadcrumbs.
Repeat until you’re out of eggplant (or space).
Bake uncovered for 45 minutes, until the top layer of cheese is nice
and golden.
Remove the lasagna from the oven and let it cool down and solidify
for about 20 minutes.
