Eggplant Lasagna
Ingredients
  • 1 large eggplant, sliced into 1/4-inch rounds
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 red pepper, diced
  • 2 cups mushrooms, sliced
  • 1 (15-ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
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Steps
  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and onion; cook and stir until onion is translucent.
  3. Add red pepper and mushrooms; cook and stir until mushrooms are tender.
  4. Stir in crushed tomatoes, oregano, basil, salt and pepper. Simmer for 10 minutes.
  5. Layer half of the eggplant slices into the bottom of the prepared baking dish. Top with half of the tomato sauce mixture.
  6. Top with remaining eggplant slices. Pour remaining tomato sauce mixture over top.
  7. Bake in preheated oven for 40 minutes or until eggplant is tender.
  8. Let stand for 10 minutes before serving.
Tags
eggplant lasagna
lasagna
vegetarian
easy recipe
dinner recipes
Italian food
vegetarian lasagna
eggplant recipes
baked lasagna
veggie lasagna
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