Baked Eggplant Lasagna Recipe

This baked eggplant lasagna recipe uses no pasta, instead focusing on sliced eggplant as the noodles filled with creamy ricotta, Parmesan and mozzarella cheeses, bell pepper, basil and black olives.
By the GRIT MAGAZINE Editors
January/February 2007
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Make this delicious eggplant lasagna with fresh vegetables from the garden.

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This baked eggplant lasagna recipe is an inviting vegetable rendition of lasagna without the noodles. 

With its creamy layers of sliced eggplant and ricotta, Parmesan and mozzarella cheeses, this marvelous baked eggplant lasagna recipe is a little like lasagna — without the pasta. Also featuring bell pepper, basil and black olives, the result has a lusty, Mediterranean flavor.

Baked Eggplant Lasagna Recipe

Courtesy Angelic Organics Kitchen (adapted from Food and Wine, July 1995) 

Serves 4

Olive oil for greasing the pans and coating eggplant and peppers
1 large eggplant, cut into 1/2-inch slices
Salt to taste
1 red or green bell pepper, sliced into 1/4-inch rings
1 cup ricotta cheese
3 large egg whites, lightly beaten
3/4 cup freshly grated Parmesan cheese, divided
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley
1 pinch cayenne pepper
1 cup tomato sauce, divided
4 ounces mozzarella cheese, grated
1/3 cup pitted, finely chopped sliced black olives 

Heat oven to 400 degrees Fahrenheit. Lightly grease an 8- or 9-inch square baking dish with olive oil.

Arrange eggplant slices on baking sheet, season with salt and lightly brush tops with olive oil. Bake until eggplant is soft and golden, about 20 minutes. Transfer eggplant to a plate and set aside to cool.

Reduce oven temperature to 350 degrees Fahrenheit.

Toss pepper with a few dashes of olive oil in medium bowl. Spread on baking sheet and bake for 10 minutes.

In large bowl, mix ricotta cheese, egg whites, 1/2 cup Parmesan, basil, parsley, cayenne pepper and a generous dash of salt until all ingredients are well combined.

Arrange half the eggplant slices in baking dish. Spread ricotta mixture evenly over slices. Pour half the tomato sauce evenly on top. Sprinkle with mozzarella cheese. Arrange pepper and olives on top the mozzarella. Top with remaining tomato sauce. Add remaining eggplant slices and sprinkle with remaining Parmesan cheese. Bake until all layers are heated through and cheese is melted, about 45 minutes.

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8/7/2013 7:28:32 AM

Odd that the recipe calls for two layers of eggplant, but the "staged" foto taht accompanies it shows four, and there are several other "discrepancies" between how it looks in the photograph and how anyone who has even walked through a kitchen once could tell you it WOULD look if actually prepared.... something you expect from food network, but perhaps not from a publication called "Grit"?

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