Tuesday, August 24, 2010

Eggplant Lasagna

Here's a recipe that I absolutely love. I've added to it a little and have noted the additions at the bottom so you can leave them out if you want to try the original recipe!

1 tbs olive oil
1 medium onion, sliced
1 clove garlic, minced
4 large tomatoes, thinly sliced
1 1/2 teaspoon dried basil
1 1/2 teaspoon dried oregano
1 1/2 teaspoon salt
1 medium eggplant, thinly sliced
8 ounces mozzarella cheese, shredded
1 jar marinated artichokes

Important Tip: To remove the bitterness from the eggplants, slice and salt them, letting the juices drain away for 20 minutes in a colander. (I usually let the eggplant sit closer to an hour and drain and it really does make a difference!). Rinse away the salt and then prepare the recipe as directed.

Preheat oven to 425F. Coat baking dish with margarine or butter. In a skillet saute onions and garlic in olive oil until tender. Add tomatoes, basil, oregano and salt. Saute until tender. Spread 1/4 of tomato mixture into greased baking dish. Place one layer of eggplant over tomato mixture. Sprinkle with 1/4 of cheese. Continue to layer tomato mixture, eggplant, and cheese. Cover and bake for 25 minutes or until eggplant is tender. Uncover and bake until cheese is light brown.

My addition: The artichoke is an optional add-on that I came up with while I was playing around with this recipe. I also usually add more basil and oregano than the recipe calls for, along with extra garlic salt (which also isn't part of the recipe). I also usually only layer this recipe twice (my layers must be thicker because they fill up the entire pan).


  1. Oooh, I have to try that. Even if just for the artichokes. I love artichokes.


I love comments and I read every single comment that comes in (and I try to respond when the little ones aren't distracting me to the point that it's impossible!). Please show kindness to each other and our family in the comment box. After all, we're all real people on the other side of the screen!