Meatless Grilled Eggplant Lasagna
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
1 small casserole
- Serves:
- 1-2
ingredients
- 1 eggplant
- 1 egg (optional)
- 1 cup mozzarella cheese (shredded and divided)
- 1⁄4 cup parmesan cheese
- 2 teaspoons italian seasoning (divided)
- 1 cup ricotta cheese
- 1⁄8 cup marinara sauce (divided)
- 1 garlic clove (finely minced or through a press)
- olive oil
directions
- Preheat grill to high, then turn down to med just before you put the eggplant on.
- Preheat oven to 350.
- Peel and slice eggplant lengthwise (about 1/4 inch wide) (you can stripe it or not peel it if you prefer).
- Brush or spray eggplant with olive oil and season with some of the seasoning.
- Grill eggplant 5 min a side.
- While eggplant is grilling combine 1/4 cup of the mozzarella, the rest of the seasoning, egg (optional), parmesan, ricotta, 1 tsp marinara, and garlic in a small bowl.
- Once eggplant is cooked you can put it together.
- Spray casserole pan with olive oil (optional but it prevents sticking).
- Drizzle some sauce at the bottom and make one layer of eggplant (3 slices fit in mine).
- Cover each eggplant with about a tablespoon of the cheese mixture and some shredded mozzarella.
- Repeat layers with rest of eggplant. Mine made 2 layers and I pourde the rest of the sauce and cheese over the top.
- Bake until bubbly.
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Reviews
-
My vegetarian step-daughter loves this recipe and asks me to make it whenever she's in town. Even better, my hubby, a meat and potato man, loves it. I follow the recipe but I spice it up with a dab or two of ground red pepper, depending on the yield (I make enough for 4 people). Once I accidentally sliced the eggplant vertically making large coin shaped pieces. That actually turned out nice as it was easier to serve that way.