Eggplant Pesto Lasagna.
October 26, 2010 by Katie
We haven’t gotten groceries for nearly two weeks. My grocery day is on Thursday, but we were out of town this weekend, so it didn’t make sense to do shopping. So, this evening I had to put together a random mix of what was in the fridge.
And it worked! Always a plus.
Ingredients
Box of Lasagna Noodles
1/4 cup marinara sauce of choice
1 eggplant
1 egg
1/4 cup flour
1/2 cup oil
2 tomatoes sliced
2 tablespoons pesto
1/2 cup mozzarella cheese
Directions
Preheat oven to 350 degrees F. Spray 6×10 or 8×8 pan.
Put oil in sauce pan, and put on the stove on medium heat.
While that is heating, prepare lasagna noodles according to directions (pre-cook if necessary).
Cut eggplant into thin slices (I do it the short way so I have round slices, but it’s up to you). I also don’t bother peeling. Put egg in one bowl and whisk with a fork, put flour in another bowl. Dip each slice of eggplant into egg, flour and then place in oil. Fry each side for about 30 seconds.
Place eggplant slices on a paper towel to soak up some of the oil. When all of the eggplant is fried, you’re ready to assemble.
Add marinara sauce to pan, spread with spatula. Add one layer of lasagna noodles. Top with a layer of sliced tomatoes, layer of eggplant and another layer of noodles. Top with pesto and spread over the noodles. Add another layer of tomatoes, and another layer of eggplant. Top with mozzarella cheese. Served with garlic bread.
Bake for 20 minutes and enjoy!
