Tonight’s dinner was made at the request of my father.
His guidelines? Something healthy. Something with eggplant.
Ask and you shall receive!
Tonight I took care of our dinner entrée and made my family roasted eggplant lasagna.
Even though Ryan and I love this recipe, I wasn’t sure how it would go over with my lasagna-loving family since slices of eggplant essentially replace lasagna noodles.
I got to work preparing the ricotta cheese mixture while the eggplant slices roasted in the oven.
The mixture included skim ricotta cheese, mozzarella, fresh basil and parsley. My mom has a fresh basil plant and plucked a few basil leaves right off for me to use.
I’ve tried growing basil twice before and always forget about it and kill it, so having a successful basil plant in the house was quite a treat!
After layering marinara sauce with the eggplant and cheese mixture, I baked the lasagna for about 45 minutes.
My mom also prepared a side salad and baked fresh multigrain bread for on the side.
I took a bite of the eggplant lasagna and had high hopes for my family. Fortunately they all gave the lasagna rave reviews and everyone went back for seconds. Success!
I would highly recommend giving this recipe a go if you’re in the mood for a fun and delicious vegetarian dish.
Off to hang out on the couch with the fam and watch The Thomas Crown Affair!