Eggplant lasagna by
Ingredients
4 lg. bell peppers (red and green)
4 tbsp. olive oil
3/4 tsp each oregano, thyme, s&p
3 medium eggplants (approximately 3 lbs.) cut lengthwise 1/3" thick
1 lg. onion chopped
5 cloves of garlic chopped
5 cups of jarred spaghetti sauce (36oz.)
16 oz. ricotta cheese
1 cup of Parmesan cheese
2 tbsp. parsley chopped
8 oz. mozzarella
Instructions
Roast peppers and slice when cooled. Heat oven to 350*. In a small bowl combine 3 tbsp of olive oil with thyme, oregano and s&p (1/2 tsp each). Brush both sides of eggplant with mixture and place on baking sheets. Bake until lightly brown and cooked through (20-25 mins).
In a medium skillet over medium heat, cook onion & 4 cloves of garlic until golden (8 mins). Add sauce, reduce heat and simmer for 20 mins.
Meanwhile in a medium bowl, mix together ricotta, Parmesan 1 clove of garlic and parsley season with s&p. spread sauce on bottom of 9x13 baking dish. Layer eggplant, cheese mixture, and mozzarella. More sauce then peppers and repeat eggplant and cheese layers with peppers.
Bake 40-45 mins.
**easy on the sauce**
In a medium skillet over medium heat, cook onion & 4 cloves of garlic until golden (8 mins). Add sauce, reduce heat and simmer for 20 mins.
Meanwhile in a medium bowl, mix together ricotta, Parmesan 1 clove of garlic and parsley season with s&p. spread sauce on bottom of 9x13 baking dish. Layer eggplant, cheese mixture, and mozzarella. More sauce then peppers and repeat eggplant and cheese layers with peppers.
Bake 40-45 mins.
**easy on the sauce**