A Few Quick Things
1. This is not strictly lasagna. I ran out of room in the baking pan and cooked pasta on the stove. It does taste like lasagna though.
2. I just started growing and eating eggplant a few years ago and this is the best thing I’ve done with it. Diced eggplant blandly dissolves in sauces or stir fry, and eggplant parm is ok but greasy, I think.
Ingredients
2 big eggplants, peeled, in 1 cm slices
~2 quarts/jars marinara sauce, however you like it
1 pound sliced provolone
1 pound sliced mozzarella
12-16 ounces pasta (I made rotini)
What to Do
Boil water for pasta. Cook as indicated. Add some butter or margarine to keep it from sticking after it’s been strained.
Use butter or oil to coat the bottom of a good size baking pan. Lay out a layer of sliced eggplant, a layer of provolone, a layer of sauce, and a layer of mozzarella. Repeat as needed.
Bake at 350. Check at 45 minutes, if the cheese is starting to brown, turn the oven off and let it sit in the oven for an hour. Then slap some pasta on your plate, spoon some eggplant lasagna on top, mix it up, and enjoy. It’s delicious.
eatbensmeat 