Eggplant Lasagna
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Eggplant Lasagna
Ingredients
  • 3 Eggplants
  • Salt
  • ¼ (+/-) Cup Olive Oil, for frying eggplant
  • 2-3 Tablespoons Olive Oil for sauce
  • 1 Medium Onion
  • 1 Pound Tomatoes, roughly chopped
  • ½ Cup Carrots, Shredded
  • 3 Cloves Garlic
  • (3) 8oz Cans Tomato Sauce
  • ¼ Cup Parsley Chopped
  • 16 oz Water
  • 1½ Teaspoons Salt
  • 1 Tablespoon Italian Seasoning
  • I Package Barilla Oven Ready Lasagna (or your favorite brand)
  • 8 oz Mozzarella, shredded
  • 6 oz Garlic and Herb Goat Cheese, Plain Goat Cheese or a mixture of both (I used both ;-))
  • 3 oz Parmesan, shredded
Instructions
  1. Peel the eggplant in strips lengthwise. Trim the end.
  2. Cut into 1 inch circles. Place in a large bowl and sprinkle with salt. Cover with water and let soak while you make the sauce. This will remove any bitterness the eggplant may have.
  3. Saute the chopped onion in Olive Oil. Add in the carrots and garlic and saute 3-4 minutes.
  4. Chop the tomatoes and add to the saucepan.
  5. Add in the tomato sauce and water. Stir well and cook on medium-low about 15 minutes (while you are cooking the eggplant).
  6. Pour the water off the eggplant rinse with cold water to remove excess salt. Place in a colander to drain excess water.
  7. Heat enough oil in the bottom of a pan to cook the eggplant. I use a cast iron pan because it holds the heat better to fry them evenly.
  8. Pat the eggplant slices with a paper towel then place in the hot oil and cook on each side about 3-5 minutes each until golden brown.
  9. Drain on paper towels.
  10. Pre-heat oven to 350.
  11. Cover the bottom of your baking dish with tomato sauce.
  12. Arrange a layer of lasagna noodles over the sauce.
  13. Place the eggplant over the noodles.
  14. Top with drops of the goat cheese and sprinkle with some of the shredded mozzarella cheese.
  15. Repeat this process two times with the remaining sauce, noodles, eggplant and cheeses.
  16. Make sure your top layer is noodles, sauce and then mozzarella.
  17. Grate the Parmesan cheese over the top. Make an aluminum foil tent and place loosely over the top so it doesn't touch the cheese. Bake for 45 minutes.
  18. Let cool 15 minutes so it will be easier to cut. Afiyet olsun!
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2016/07/eggplant-lasagna.html