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Eggplant Lasagna

Adapted from Real Simple Magazine

Serves 4


  • 1/2 pound plum tomatoes, halved and seeded
  • 1 clove garlic
  • 4 tablespoons olive oil
  • Kosher salt
  •  black pepper
  • 2 eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick
  • 1 cup Wisconsin ricotta
  • 1 large egg
  • 1/2 cup fresh basil, chopped
  • 1/4 cup grated Asiago or Parmesan (1 ounce)
  • 4 cups mixed greens


  1. Heat broiler.
  2. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper. (Children can cut tomatoes and measure out amounts)
  3. Grease two baking sheets (children can grease pans with a kitchen brush or greased paper towel). Arrange the eggplant slices on the two baking sheets, brush with 2 tablespoons of the oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. (Children can arrange eggplant on baking sheets and sprinkle with seasoning)
  4. Broil eggplant until charred and tender, 3 to 4 minutes per side.
  5. Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon each salt and pepper. (Children can crack eggs, measure out ingredients, cut or tear basil, and stir)
  6. Spread half the pureed tomato mixture in the bottom of an 8-inch square baking
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