Roasted Eggplant Lasagna

Name: Roasted Eggplant Lasagna
Yield: Makes 4–6 Servings
Ingredients: Salt and freshly ground pepper; Olive oil, for brushing; Eggplants (aubergines), 2, about 1½ lb (750 g) total weight, cut crosswise into thick slices; Bolognese Sauce, 3 cups (24 fl oz/750 ml); Fresh basil, ¼ cup (1 oz/30 g) slivered; Parmesan cheese, ½ cup (2 oz/60 g) freshly grated; Fresh mozzarella cheese, 1 lb (500 g), sliced

Preparation info

Makes
4–6
Servings

Difficulty
Medium

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Eggplants (aubergines), 2, about 1½ lb (750 g) total weight, cut crosswise into t

Dinner
Side dish

Method

Roast the eggplant

Preheat the oven to 450°F(230°C). Brush the eggplant slices with oil, season with salt and pepper, and place on 2 rimmed baking sheets. Roast

Ingredients

Method

Photos