Eggplant? Who knew.
Hello lovely readers.
Today marks a very special day. A day that will be remembered eternally–the day I consumed my very first eggplant. Now let’s not get carried away; I wasn’t brave enough to try it solo, in all of its glory. My mom suggested that I mask it with veggie lasagna. Then, she taught me to make it!
3 small eggplants, sliced horizontally / 1 orange bell pepper, sliced thin / 3 yellow tomatoes, sliced / uncooked baby spinach / 1 jar spaghetti sauce (20 oz) / 1 large bag mozzarella cheese / 8 oz ricotta cheese / whole wheat lasagna noodles / 1 tbsp olive oil / parmesan cheese / salt + pepper, to taste
Pre-heat oven 350 degrees / Mix spaghetti sauce with mozzarella & ricotta / Pour olive oil into bottom of casserole dish / Smooth two large spoonfuls of cheese & sauce mixture into bottom of casserole dish / Cover sauce with uncooked lasagna noodles / Layer all vegetables (eggplant + bell pepper + tomatoes + spinach) / Season with salt + pepper / Add a second layer of sauce & cheese mixture / Cover top with uncooked noodles / Top lasagna with leftover sauce and cheese mixture / Final step: add parmesan! Lots & lots of parmesan / OH WAIT! Most important step–add 1/4 c. water to dish / Cook for 1 hr, 15 minutes.