Check out these babies! You're used to seeing the big dark purple eggplants, no doubt, but eggplants can come in a lot of varieties. I saw these at the farmer's market and I simply had to have them.
Notes: Oh sweet lasagna. Is there anything better than that layered, cheesy goodness? No way. I much prefer veggie lasagna to the meat variety. You don't have to cook the veggies beforehand, so it saves time and dishes. Lasagna takes enough time as it is.
Heirloom eggplants don't have the same bitterness that their large purple cousins have, so there's no need to salt these beforehand. Even more time saved!
Ingredients:
1 box no-boil lasagna noodles
3 small eggplants
1 26 oz jar of marinara sauce
15 oz. of ricotta cheese
1 large or 2 small balls of fresh mozzarella
1 tablespoon dried oregano
Salt
Pepper
Directions: Heat oven to 375.
Thinly slice your eggplants. Put the ricotta cheese in a bowl, season with salt, pepper, and oregano, and mix well. Set aside.
Grab your 9x13 baking dish and pour 1 cup of sauce in the bottom. Layer the lasagna as follows:
4 pasta sheets
slices of eggplants
1/3 ricotta mixture
more sauce
Repeat until you get to the last four sheets of pasta. Pour over the remaining sauce (you might need to add a little water to the jar to get out every drop -- you need the liquid to cook the pasta). Slice the fresh mozzarella and lay the slices on top.
Cover the dish tightly with foil and bake for 35 minutes. After the time is up, take the foil off and bake for another 5-7 minutes. Serve and enjoy!
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