Best Eggplant (Aubergine) Lasagna

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“I selected this lasagna because of it's ease to fix, satisfying to almost anyone, and I know that is nutritionally good. This dish can be divided into portions and frozen for later on. I serve a simple salad on the side along with garlic bread.”
READY IN:
1hr 5mins
SERVES:
10
YIELD:
10 ounces
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven 350 degrees fahrenheit.
  2. Mix salt, pepper and flour in a dish.
  3. Dip eggplant slices into flour mixture.
  4. Cover bottom of a fry pan with cooking oil spray.
  5. Fry slices of eggplant until light brown on both sides over low-medium heat careful not to burn them.
  6. When ready, remove from pan on paper towels to drain and set aside.
  7. In a bowl combine the tomato sauce, tomatoes, oregano, basil, and garlic.
  8. In another bowl combine ricotta cheese, chives, and the beaten egg.
  9. Spoon one third of the tomato mixture into the bottom of a lasagne or casserole dish.
  10. Place a layer of eggplant and cover with part of the grated cheese (about half).
  11. Add a layer of ricotta cheese.
  12. Continue alternating layers of ricotta cheese mixture, eggplant, and grated cheese.
  13. Bake for aproximately 45 minutes to an hour.
  14. Let cool for ease of slicing.
  15. After dish is cool, portions can be sliced and frozen.
  16. When ready, place frozen lasagne in a dish and bake in microwave covered with a paper towel till hot (maybe 4-5 minutes).
  17. It can also be baked in a preheated oven at 350 degrees fahrenheit for aproximately 20 minutes or more.

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