I am in constant need for new things to do with eggplant. We generally eat it at least three, maybe even four times per month and it is easy to run out of creative ways to cook it. I've run the gamut, from eggplant parmesan to ratatouille to eggplant soup. This dish is a cross between lasagna and eggplant parmesan. It is layered like lasagna but has no noodles. It is reminiscent of eggplant parmesan but the eggplant isn't breaded. You get the idea. Fresh tomato sauce, thinly sliced eggplant and chopped mushrooms, some fresh kale and even a few pepperoni's thrown in on a third of the dish for the boy. Top it all with mozzarella cheese and throw it in the oven for thirty minutes. A quick, tasty, and easily disguised vegetable dish for those who aren't veggie crazy.
Noodle-less Eggplant Lasagna
- 1 eggplant
- 2-3 cups tomato sauce
- 2 cups chopped mushrooms
- 2 cups kale
- 1 cup shredded mozzarella cheese
- 1/2 cup parmesan cheese
- Preheat oven to 400 degrees F.
- Thinly slice the eggplant length-wise into pieces no more than 1/2 inch thick.
- Spread approximately 1/2 cup of tomato sauce on the bottom of a 9x13 casserole dish.
- Arrange 3-4 pieces of eggplant across the dish, alternating the direction of the eggplant.
- Top with 1/2-2/3 cup of chopped mushrooms and 1/2-2/3 cup of kale. (If you are using pepperoni, add it it now).
- Sprinkle with parmesan cheese and 1/4 cup of mozzarella cheese.
- Ladle another 1/4-1/3 cup of tomato sauce and repeat steps 4-6.
- I ended up with 4 layers with 3 pieces of eggplant per layer. You can adjust yours depending on how many pieces of eggplant you get per layer.
- Top with remaining mozzarella and parmesan cheese.
- Place in the oven and cook for 30 minutes or until the eggplant is tender and the sauce is bubbling.