Eggplant Lasagna

1PugMom2's Note:

Eggplant is now in season and soo good. This is a wonderful inexpensive meatless dinner. Recipe from Ivillage.com

• Total Time: 1 hrs 15 mins
• Prep Time: 35 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 4 ounces shredded part-skim mozzarella cheese
• 2 tablespoons parmesan cheese (grated)
• 1 cup part-skim ricotta cheese
• 2 teaspoons canola oil
• 1 medium eggplant
• 1 lb fresh mushrooms
• ½ cup diced onion
• 9 lasagna noodles
• 1 (15 ½ ounce) jar spaghetti sauce , no added salt

Directions:

1. Directions:.
2. Trim off the ends of eggplant and cut into very thin slices. Spray a nonstick pan with cooking oil and brown eggplant slices over medium heat. Set aside. In the same pan, add chopped onions and cook, stirring frequently for about 3 to 5 minutes. Add sliced mushrooms and continue to cook until mushrooms are tender. Preheat oven to 350 degrees F (180 degrees C). Spoon 1/3 cup (80 ml) tomato sauce into 11X 7-inch (80 cm X 18 cm) baking dish. Add first layer of uncooked lasagna noodles and cover with a layer of ricotta, mushroom mixture, mozzarella cheese, eggplant slices. Repeat to make three layers and finish with sauce and Parmesan cheese. Cover and bake for 40 minutes. Let stand at least ten minutes before cutting.

Reviews

[ljlinner]

Great recipe but needs some modifications. I added garlic salt and basil to the mushroom & onion mixture, but even so my husband complained of the lack of flavor and added his own spices to his plate! Also added chopped steamed spinach to the mushroom mixture for color, and removed the cover for the last 10 minutes of baking in order to brown the cheese a bit.
Browning the thinly sliced eggplant took forever since I had to do it in batches, even in a large pan, so it ended up taking longer than planned.
I will definitely make it again, but will add more spices for sure!