My mother is perhaps the most creative person I know when it comes to the kitchen. One day she found a bunch of eggplants in the kitchen and wondered what else she can do with them, so she decided to make lasagna without the pasta. The whole family loved it, even the kids!
There are days when I don’t feel like eating meat so I think of ways to make vegetables appetizing, and what else could be more appetizing than my mom’s eggplant lasagna. If you are like me who love veggies, you might want to try this super simple eggplant lasagna recipe.
SIMPLE EGGPLANT LASAGNA RECIPE
6 medium eggplant, sliced lengthwise (about 1/4 inch thick)
1/2 cup button mushroom, sliced
1 cup tomato sauce
1 large tomato, chopped
1 tablespoon vegetable oil
1 teaspoon chopped basil leaves
2 tablespoons grated parmesan cheese (cheddar cheese or crumbled goat cheese would also be good)
Salt to taste
Sautee mushrooms and tomato for about three minutes. Pour in tomato sauce and season with salt. Cook for one minute more. You may add your favorite seasoning if you like, but I like to keep mine simple. Add chopped basil leaves and remove from heat. Set aside.
Heat grill and grill the eggplant slices until cooked but not burnt. Arrange the eggplant on a baking dish like you would your lasagna, and pour in the mushroom-tomato sauce mixture, spreading it evenly to cover the eggplant. Top with grated parmesan cheese or crumbled goat cheese. Bake in high heat for about 10 minutes or until the cheese melts. Be careful not to burn the cheese though.
If you are like my mother who is a meat eater, you can add ground beef, onions and garlic. Just sautee them together with the mushrooms and tomatoes before pouring in your tomato sauce. Enjoy!