I don’t normally do two recipe posts in one week but I’ve had this one in the bank and since I’d like to only post pictures of my awesome NEW kitchen, I thought I’d get this guy out of the way. I thought I was making eggplant parm, but when I actually started assembling it I realized I was more making a lasagna with eggplant instead of noodles. But it wasn’t exactly lasagna either… so I ended up making this cool eggplant parm / lasagna hybrid. I didn’t use a recipe for this, so I’ll provide a little more detail than usual.
– One Eggplant
– One Jar Tomato Sauce (any flavor works)
– One 15 oz Container of Fat Free Ricotta Cheese
– Sliced Mozzarella Cheese
First I sliced up a whole eggplant. In retrospect, I should have maybe pre-cooked the eggplant a little in some boiling water and removed the skin. But that’s a texture preference on my end. Then I went to town with some layering. First tomato sauce, then eggplant, ricotta, and herbs. A coworker has a very active herb garden at home and was kind enough to bring in extras. I scored a big tinfoil packet of fresh rosemary and thyme.
Repeat until you’re out of everything.
Top with delicious amounts of cheese, and don’t forget to protect your herbs from the cat. My mother is going to cringe when she sees that picture (Hi Mom!).
Bake in the over for about 30 minutes at 400 degrees. That’s kind of an estimate. I just cooked it until the cheese was melted and the eggplant was soft. Served with a side of brown rice. Kitties also attack the plate when you’re done. Everyone in the family likes this meal 🙂