Get home deliveryCustomer Service

Register Now

• Sign In
• E-mail preferences

OxfordPress.com

Eggplant lasagna

Makes 4 servings
2 tablespoons lemon juice
1 tablespoon olive oil
1 medium eggplant, unpeeled, halved lengthwise and sliced 1/4-inch thick
2 8-ounce cans low sodium tomato sauce
1 14.5-ounce can low sodium tomatoes, drained and chopped
2 garlic cloves, minced 1/4 teaspoon each red pepper flakes, dried oregano and dried basil, crumbled
1/3 cup fine, dry bread crumbs
1/4 cup grated Parmesan cheese
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
Kalamata olive, pitted
Fresh basil sprigs

In a small bowl, combine lemon juice and olive oil. Brush eggplant slices with the mixture and arrange in a single layer on a nonstick baking sheet. Broil 5 or 6 inches from the heat for 2 1/2 minutes per side until brown.

Reduce oven to 350 degrees. In a medium bowl mix the tomato sauce, chopped tomatoes, garlic, red pepper flakes, oregano and basil. In another bowl combine the bread crumbs and Parmesan cheese

Spoon 1/3 of the tomato mixture in a 1 1/2-quart casserole.

Sprinkle with a third of the crumb mixture and cover with a layer of eggplant. Spread half the ricotta cheese over the eggplant and continue to layer in the same order, ending with the tomato sauce. Scatter mozzarella cheese over the top and bake for 45 minutes until bubbly.

Increase heat to broil and broil, 5 to 6 inches from the heat, for 1 minute until it is golden brown.