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– 2 medium to large eggplants – 3 cups of Marinara or meat sauce (depending on your preference for vegetarian) – Handful of chopped basil leaves – 1 cup parmesan cheese – 2 cups mozzarella cheese
1. Slice 2 large eggplants length wise in ¼ inch strips 2. Lightly salt the slices and place in a strainer over the sink. Allow to sit for a couple hours to get the moisture out of the eggplant.
1. Bake for 30 minutes. (this is a crucial step so that the eggplant slices become tender and melt in your mouth...) 2. Drizzle olive oil on the base of a lasagna tray ( I have been using this Le Creuset baking tray for years). Lay the baked eggplant slices on the bottom of the tray, one layer deep - like you would pasta noodles.
1. Add half of the mozzarella and half of the parmesan. 2. Add another layer of the eggplant slices over the sauce. 3. Spread the remaining sauce. 4. Top with both parmesan and mozzarella
1. Bake, uncovered for 40 minutes until cheese is a nice golden brown and you see little bubbles from the sauce. 2. Remove from oven and let cool slightly before serving. (if you can wait that long! It smells delicious...) 3. Bon Appétit