Eggplant Lasagna

I want to introduce you to Katie who blogs at Cookie Two Spoons.
She’s married to my grandson—so she’s my granddaughter 😀
She is sharing lots of good recipes and this is a great example of the inventive healthy alternatives she cooks up.
Looking for something new to make for dinner?
Search her recipes and I think you’ll be happy you did.

Cookie Two Spoons

I’m all about sneaking in vegetables to unsuspecting places.

This recipe: case in point.

In lieu of noodles, sub in meaty slices of eggplant.

If you don’t tell your family they’re eating eggplant, I promise they won’t ask any questions.

This is a convincing lasagna!

In fact, my husband actually prefers it.

I know.

Lots of veggies and the perfect vehicle for melty cheese and warming turkey meat sauce.

What more could you ask for?

Here’s how:

Start by peeling the eggplant. I feel like I should mention that it doesn’t smell like eggs.

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Slice the eggplant into quarter-inch discs.

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Dunk the slices into an egg wash and then coat in a mound of Italian breadcrumbs.

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Brown the eggplant slices in a little bit of olive oil so they hold up their shape in the lasagna.

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Stir up a heavenly cheese mixture of ricotta, mozzarella, parmesan and some salt and pepper.

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