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Eggplant lasagna

Eggplant lasagna
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • can stewed tomatoes - 1 oz
  • salt and pepper - 1 item
  • olive oil - 1 item
  • medium eggplant - 1 item
  • large cloves garlic - 2 item
  • Monterey Jack or Mozzarella cheese - 1/2 lb
  • dry onion/mushroom soup mix - 1 pkg
  • chopped green chili fresh or canned - 1/2 c

How to make eggplant lasagna:

Slice eggplant crosswise into 1/2-inch thick rounds. Immerse in cold, well salted water for about 30 minutes. (Brush each side with olive oil, place on a cookie sheet and broil on each side until golden brown, about 5 minutes per side.) Set aside.

Chop stewed tomatoes into small pieces. In a medium bowl, mix with soup mix, minced garlic and green chili. Salt and pepper to taste.

Using a 1 1/2-quart casserole, layer half the broiled eggplant, 1/2 of tomato mixture and grated cheese. Repeat with second layer. Bake, covered, in a 375° oven for 45 minutes or until the aroma drives you out of your mind. Let cool 5 to 10 minutes before serving. Goes well with a green salad and bread. Makes 2 to 3 servings.

Recipe categories: Main dish, Casseroles, One Dish meal.

Rating:
Eggplant lasagna
2.8
Average rating: 2.8 of 5, total votes: 4
Cook. Time: PT1H15M
Total Time: PT1H15M


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