Lasagna is one of the quickest easiest dishes that always warrants compliments.
Last night I didn’t want to eat leftovers. I saw an eggplant on the counter and decided to make lasagna
1 small eggplant
Pasta sauce
Packaged lasagna
Mozzarella cheese, shredded
Provolone cheese, thinly sliced
Ricotta cheese
Parmesan cheese
1 large egg
Fresh basil, chopped
Garlic powder
Crushed red pepper
Salt & cracked pepper to taste
Season both sides of eggplant slices with salt and pepper (removes bitterness)
Combine cheeses, egg, basil, garlic powder, salt, pepper and crushed red pepper in a large bowl. Thoroughly mix.
Pour a small layer of pasta sauce and spread to cover the bottom of baking dish. Add single layer of lasagna. Add a single layer of egg plant. Evenly spread a cheese mixture layer. Repeat layering as many times as desired.
Bake covered in a 400 degree oven for 20 minutes. Uncover and bake for an additional 10 minutes.
Allow 15 minutes to cool before serving.
