How to make eggplant lasagna
This recipe is an interesting twist to lasagna preparation and it is suitable for vegans and non vegans alike
Eggplant lasagna
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![Canyon in Colorado, framed by Aron Ralston [Randall James/PAP/EPA]](data:image/svg+xml;charset=utf8,%3Csvg%20xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg'%20width%3D'100'%20height%3D'100'%20data-ring-placeholder%3D'1'%3E%3C%2Fsvg%3E "Canyon in Colorado, framed by Aron Ralston [Randall James/PAP/EPA]")
Eggplant slices are used instead of noodles in this interesting recipes. What you need:
- Three large eggplants, cut into slices
- One large green bell pepper
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- One large red bell pepper
- One onion, sliced
- Six cloves of garlic, chopped
- Four tablespoons of extra-virgin olive oil
- Half a teaspoon of dried thyme
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- Ground pepper
- Some marinara sauce
- 450 grams of ricotta cheese
- 30 grams Parmesan cheese
- 200 grams of Mozzarella cheese
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- One handful of fresh parsley leaves
- Salt to taste
ALSO READ: How to make scrambled tofu
How to:
1. Roast the peppers on a baking sheet for about 10 minutes, turning occasionally till they are blackened all round.
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2. Put in a bowl and cover with plastic wrap for about 10 minutes so they can steam and loosen skin.
3. Scrape the skim off and then seed.
4. Slice into strips and set aside.
5. Leave your oven preheated at 350 degrees F.
6. Mix three tablespoons of olive oil with thyme and half teaspoon of salt and pepper.
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7. Brush both sides of each slice of eggplant slices with the mixture of oil and spices.
8. Place the eggplant slices in single layers on three baking trays.
9. Bake for about 30 minutes until lightly brown.
10. Cook the onions and garlic in the oil over medium heat.
11. Add in the marinara sauce, reduce heat to medium and let simmer for 20 minutes.
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12. Mix the ricotta and Parmesan cheese, garlic and parsley.
13. Add salt and pepper to taste.
14. Spread some marinara sauce at the bottom of a baking dish.
15. Place a third of the egg plant slices on the sauce.
16. Drop a third of the ricotta mixture over the eggplants and sprinkle on a third of the mozzarella.
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17. Drizzle with sauce and half of the pepper.
18. Repeat steps 15 to 19 for another layer.
19. For the last layer, add the remaining eggplant, ricotta, marinara sauce, and mozzarella.
20. Bake for about 45 minutes, till the cheese melts and beings to brown.
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