Sunday, February 13, 2011

Eggplant Lasagna

In a small, straight sided ramekin, layer the following:
Roasted eggplant slices (salted, drained, rinsed, roasted until fairly dry)
Sliced tomatoes
Tomato sauce (used a canned spaghetti sauce)
Ricotta (w/egg, oregano, parmesan, mozzarella)
Top with layer of cheese.
Bake until hot and bubbly all the way through.

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