Watching calories? Needing more veges? Want a different sort of Italian dish?
Make a lasagna without noodles! Use eggplant instead.
Eggplant Lasagna
serves 4
1 large eggplant
4 T flour
1/2 t sea salt
1/4 t pepper
3 or more T olive oil
1 jar or large can tomato/pasta sauce
grated cheese (I use pizza cheese.)
Wash eggplant.
Remove ends.
Slice crosswise 1/4" to 1/2" thick.
Mix together the flour, salt and pepper; dip eggplant in this. Then brown in oil on both sides until almost tender; about 45 seconds per side on high.
Place in baking dish in alternating layers with the tomato sauce, with a little grated cheese between.
Top with grated cheese.
Bake about 20 minutes in a preheated 375 degree oven.
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