Eggplant Lasagna

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I swapped out the mushrooms for onions as I have 2 mushroom haters lol this turned out gorgeous along with a lil more cheese on top ,you'll love it
I agree with Aisha regarding prep and cooking time.
Kaz

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most of my friends are on diets of some kind so i made this but subbed fat free cottage cheese for ricotta i added a few more veges to sauce and filling. used fat free italian cheeses everyone loves this.i now have learned to make different side batches from individual to 9 x 13 i take this to any pot luck or food function.in a 9 x 13 pan it comes out to 245 calories and 4.5 grams of fat best diet dish ever has flavor and is filling fits into no carb,low calorie low fat,low sodium diets easily.can't thank you enough

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I love this dish! I did add some mozzarella to the ricotta sauce and on top of the entire dish, but otherwise, perfect comfort food!

The one issue I did have is time. This recipe takes a lot longer than 10 minutes to prepare. The outcome is worth it, but I would say that an hour for the sauce and 20-25 minutes for prep for the rest of the dish is more accurate.

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This came out to be very delicious. My husband loved it. I didn't notice that it took an hour to simmer the sauce , I didn't have time so I only simmered it for 20 mins and it still came out good. So if you didn't make the sauce ahead of time you need 2 hours to prepare everthing including roasting the garlic etc. I didnt' have any problems like any other reviewers said at all, it didn't come out messy and my eggplant was easy to cut with the skin on. I suggest baking them a bit longer if you have these problems.

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My sister loves eggplant and i've been searching for the perfect western eggplant dish when she's in the states (we're chinese and it's a little difficult to do chinese style cooking unless you have easy access to an asian supermarket. This was the best dish ever, and with the exception that the sauce take a little longer to make everything was simple and straightforward (the sauce was great as well.

The ricotta layer came out a little bit harder than we would have liked so i would suggest using 2 eggs instead of 3 to make it a little fluffier when it comes out of the oven. The complete product is a little hard to keep in shape since it's just slices of eggplant instead of one complete layer of pasta so i think next time i would probably put it in small individual ceramic pans to bake for better presentation (but since it was only family this time, it doesn't really matter if it takes a bit more effort portioning.

All in all, a great dish for a family dinner or to entertain friends with.

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My husband loves eggplant parmesan and lasagna, and this was the best of both worlds. I used a 9 x 9 pan, and it was none too large - I can't imagine it fitting in an 8" pan. The sauce recipe is delicious, and makes enough for the recipe twice - bonus action for quick preparation the next time. The herbs from the garden got great use in this recipe. I used 5 baby eggplant, and peeled just the slices that had lots of peel on them after roasting, so the peel slipped right off. I will make this again and again.

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To quote the boyfriend "I think this is the best thing you've ever made" and I cook a lot! It was amazing and I can't wait to make it again

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My family loved this healthy alternative. I didn't use all the red sauce so I froze the leftovers. I wou;d hughly recommend peeling the egplant and not slicing them too thin. I would also suggest shredding mozzerella cheese o top. Since I cut the eggplant thin I decided to stack them 2 at a time for each layer.

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Even though this tasted very good(and believe me, it did presentation wise this was a complete disaster. The whole thing fell apart as it was taken out of the baking dish, and resembled vomit on the plate. And I let it cool down for a good 15 minutes before cutting into it. I will try this again, but will change a couple of things: I think adding an extra eggplant and overlapping the layers would help, less filling, and purging the eggplant prior to roasting them will help.

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We just finished eating this tiny masterpiece!!! We wanted something different, (besided ground meat and sausage, real hit with the kids. I varied a bit and added homemade lasagna sheets and added some fresh mozzerella. And the sauce "mmmmm" was all they could say. Thanks Danny