This eggplant lasagna is a healthy alternative to our traditional pasta based dish. The trick to making this plate work is to “sweat out” the eggplants. This will cut the bitterness of the veggie and not make it soggy. You should sweat out the eggplant about an hour or so before starting this recipe. Here is a view of what this process looks like:
For this eggplant lasagna recipe, I used my The Works Meat Sauce. It’s a versatile sauce that I prepare one big batch at a time and freeze for later use.
- Eggplants – 2
- Shredded Mozzarella – 4 c.
- Cottage Cheese – 4 oz.
- The Works Meat Sauce – 4 c.
- Parmesan / Romano Shredded Cheese – 1/2 c.
- Slice eggplants lengthwise – 1/2 inch width.
- Lay eggplant slices on counter and salt both sides.
- Let them rest for an hour.
- Pat “sweat” off both sides with paper towels.
- Preheat over to 375 degrees.
- Use baking dish that’s about 19.5 x 13.5 and evenly spread 1 cup of sauce on the bottom.
- Place layer of eggplant on sauce, spread cottage cheese on top of eggplant, sprinkle 1 cup of mozzarella, and spread 1 cup of sauce.
- Repeat step 7 and finish by sprinkling 1/2 c. grated Parmesan / Romano cheese.
- Cover with aluminum foil and cook for 35 minutes.
- Remove aluminum foil and cook an extra 15 to 20 minutes, until top is bubbling and beginning to brown.
- Remove from over and let rest for 15 minutes before serving.
Since there is no pasta in this dish, we like to serve it with a slice of bread. It helps to “mop up” the sauce.