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Eggplant Lasagna

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By Diana Rattray, About.com

Eggplant lasagna recipe is made with basil, tomato paste, black olives, onion, and Parmesan cheese.

Ingredients:

  • 8 ounces lasagna noodles, cooked
  • 1 medium eggplant
  • olive oil
  • 1 can (6 ounces) tomato paste
  • 1 cup red wine
  • 1/2 cup hot water
  • 1 garlic clove
  • 1 teaspoon dried leaf basil, crumbled
  • 1/2 teaspoon turmeric
  • salt and pepper
  • 1 cup chopped onion
  • 2 cups chopped green bell pepper
  • 1/4 cup sliced black olives
  • 1/2 cup grated Parmesan cheese

Preparation:

Slice eggplant into 1/4-inch rounds; fry in a nonstick skillet in hot oil on both sides until tender. Drain on brown paper or paper towels. Combine tomato paste, wine, water, garlic, basil, and salt, turmeric, and pepper. Simmer for 5 minutes. Add green bell pepper, chopped onion, and olives. Cook for 5 minutes longer.

Arrange a layer of lasagna noodles in a buttered shallow baking dish. Cover noodles with a layer of eggplant slices and several spoonfuls of the sauce. Sprinkle with Parmesan cheese. Repeat layers until all ingredients are used. Bake eggplant lasagna at 350° for 30 minutes. Eggplant lasagna serves 8.

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Weekly Crockpot Recipe Newsletter

5 out of 5 5 out of 5
Delicious vegetarian lasagna recipe!February 12, 2008By bon12345
"This is an amazingly delicious recipe. I used extra cheese - chunks of fresh mozzarella - because I just love cheese. Its also not too difficult or complicated - you can make this even if you don't have much cooking experience. And then you'll want to make it again! I definitely recommend this to people who are vegetarians or trying to cook more veggie recipes, especially if you have folks you are cooking for who are not that keen on vegetables. You will not miss meat one tiny bit when you eat this lasagna."
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