Jena’s Eggplant Lasagna
4 serves
Marinara Sauce
1 large eggplant
1/4 of a pumpkin
Salt/Pepper
200 g cheese
1. Slice the eggplant into about 1/4 inch slices
2. Slice pumpkin thinly
3. Preheat oven to 425/250
4. Place eggplant on tinfoil on a flat baking sheet
5. Salt and Pepper eggplant
6. Roast eggplant for about 10 minutes, pumpkin for about 15-20 minutes
7. Cool them down on a drying rack (I used my Ikea dish rack)
8. In a pan layer: sauce, eggplant, pumpkin, cheese…top with cheese
9. Bake for about 20-25 minutes–melt cheese
1 response so far ↓
Lisa Claudia // July 12, 2009 at 7:14 pm |
that looks really really good- great recipes!
Lisa