Lasagna is one of my all time favorite pasta dishes. In this version, eggplant replaces the pasta sheets creating a cheesy tomatoey delight that is low-carb and so delicious that you will never miss the pasta. Give it a try!
1 large eggplant cut into ¼” thick slices
2 1/2 cups Quick Tomato Sauce
1 cup grated mozzarella cheese
Salt and pepper to taste
1. Preheat oven to 400 degrees Fahrenheit.
2. Place the eggplant slices on a parchment lined cookie sheet. Bake in oven for 20 minutes, until tender.
3. Layer enough of the cooked eggplant to cover the bottom of a 9 x 9 x 2 pan. Cover eggplant with a layer of tomato sauce and then cheese. Add another layer of eggplant and follow with the tomato sauce and cheese. Repeat these steps until you have desired amount of layers. Make sure cheese is the final layer on top.
4. Once pan is filled, bake in oven at 400 degrees for 15 minutes or until cheese is a golden brown.
Recipe: Dana Bloom, Drexel Food Lab