No noodles required for eggplant lasagna
Eggplant slices make a healthy substitute for noodles
Eggplant lasagna is so easy to make and is a healthy addition to your menu — especially if you are trying to reduce carbohydrates from enriched white flour. To soften the eggplant, I spritz it with an olive oil spray and pre-bake in a 375-degree oven for about 10 minutes prior to adding in layers in a casserole dish.
Cottage cheese was used for this recipe, but ricotta or mozzarella would work fine in its place. I love the chewy combination of eggplant slices and curds in the cottage cheese. If you’re not a big eggplant fan, this recipe may convince you to savor its earthy flavors.
Eggplant Lasagna
1 large eggplant, cut into 1/2-inch slices
1/4 cup white onion, minced
1 1/2 cup cottage cheese
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups marinara sauce
Preheat oven to 375 degrees. Pre-bake eggplant for about 10 minutes in shallow pan. Drizzle slices with olive or canola oil. Mix all ingredients except cheese. Add tomato sauce mixture and cheese in alternating layers. Bake 25 minutes or until eggplant is fork tender.
Servings: 8
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