Eggplant Lasagna Recipe
Author: Marjorie Marina
Serves: 4 to 6
- 1 large eggplant
- 1 cup tomato sauce (homemade or store bought)
- 1½ cups shredded mozzarella
- ½ lb sliced turkey breast
- 3 tomatoes, sliced
- 1 onion, sliced
- ½ cup grated Parmesan cheese
- 1 tsp oregano
- Fresh parsley and chives to taste
- 2 Tbsp olive oil
- 1 Tbsp salt
- Cut the eggplant in thin slices. Place it in a bowl with enough water to cover the eggplant and the salt. Leave for 10 minutes. Drain the eggplant;
- In a baking dish, start assembling the lasagna:
- Start with the tomato sauce,
- then a layer of eggplant,
- a layer of mozzarella,
- a layer of turkey breast,
- onion slices,
- tomato slices,
- another layer of eggplant,
- a layer of mozzarella,
- tomato sauce,
- onion slices
- Finish with a layer of eggplant, one of turkey breast, and another of mozzarella;
- Cover with tin foil and bake in a 400 degree oven for 35 minutes;
- Remove tin foil, add the Parmesan, oregano, fresh herbs and the olive oil;
- Return to oven, uncovered, until cheese is golden and lasagna is bubbly.
Recipe by Easy Recipes, Etc™ at https://easyrecipesetc.com/eggplant-lasagna-recipe/
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