Spacegirl Organics sent me an eggplant last week and I was tired of making the usual mini eggplant-crust pizzas, so I decided a lasagna would be equally delicious and lots easier. So, of course I began scouring the internet for simple recipes, but did I find any? NO! They all wanted me to use flour and/or bread crumbs and eggs and ricotta. They wanted me to dredge and pan sear and pre-bake and too much other nonsense I simply didn’t have time for. So what’s a girl to do? Improvise!
Watch how simple you can keep things if you desire deliciousness without work.
Easy Eggplant Lasagna Ingredients
- 1 eggplant, sliced thinly (What is thin? I don’t know. 1/4 inch? Ish.)
- 1 jar of your favorite tomato sauce (we use a jar of anything organic; this time it happened to be marinara and I forget the brand.)
- 1/2 pound of grated cheese (we use Beyond Organic raw cheddar curds because they melt like mozzarella but they taste like dairy from heaven — just please don’t use the pre-grated store-bought kind with sawdust!)
Easy Eggplant Lasagna Recipe
- Grease a baking dish and place a layer of eggplant slices to cover the bottom of your dish. You’ll want to overlap your eggplant a little so you don’t get big holes of sauce pockets.
- Spoon on the sauce and spread out to cover your eggplant.
- Sprinkle cheese on top to cover your sauce.
- Repeat eggplant layer, sauce layer, and cheese layer.
- Repeat again, and again until you run out of eggplant. I made about 5 layers.
- Bake at 350-degrees for 20-30 minutes. Once it’s bubbling good, it’s probably ready. We like our cheese to almost get a little crunchy on the edges so bake toward the long end if you like it like we do!