Another eggplant lasagna

This turned out quite well.

2 large asian eggplants

olive oil

salt and pepper

1 container 15% fat ricotta

1 egg

1/2 cup pesto

1 cup tomato sauce

1 package Yves veggie ground round, or 1 lb ground beef, cooked and drained

grated mozzarella

Cut the stem end off the eggplant. Slice the eggplant lengthwise in 3/4 to 1 cm slices. Drizzle olive oil over a baking sheet. Arrange the eggplant slices on top. Season with salt and pepper and drizzle with more olive oil. Bake at 400 until browned and chewy, about 30 minutes.

Meanwhile, combine the tomato sauce and ground round. In another bowl, combine the ricotta, pesto, and egg.

Layer the eggplant with the ground round and ricotta mixtures. Top the last layer with a generous amount of grated cheese.

Bake at 400 until the ricotta is set and the cheese is lightly browned, about 30 minutes.

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