Eggplant Lasagna

9 faves
More from this source
SF Gate


Add a comment


2 small to medium eggplants, about 1 1/2 pounds

-- Kosher salt

2 tablespoons olive oil

1 medium onion, chopped (about 2 cups)

1 tablespoon minced garlic

3/4 cup dry red wine

1 28-ounce can crushed tomatoes

1 28-ounce can whole tomatoes

-- Pepper to taste

10 large basil leaves or to taste, chopped just before adding to the sauce

1 tablespoon finely chopped marjoram

12 sheets no-boil lasagna (see Note)

8 ounces grated mozzarella (about 4 cups)

4 ounces grated Parmigiano-Reggiano (about 3/4 cup)

You might also like

Eggplant And Pine Nut Rolled Lasagna
Vegan YumYum
Roasted-Vegetable Lasagna
Martha Stewart
Super Skinny Eggplant Lasagna
The Skinny
Roasted Vegetable Lasagne
Pamela Salzman
Roasted Eggplant And Portobello Mushroom Lasagna
Naptime Courtship Eggplant And Prosciutto Lasagna
The Naptime Chef
Vegan Rustic Bread, Eggplant & Spinach Lasagna
Cheeky Kitchen
Cheesy All-Vegetable Lasagna
The Kitchn
Rustic Bread & Eggplant Lasagna
Vegan YumYum
Weight Watchers No-Noodle Vegetable Lasagna
The Dr. Oz Show