Eggplant Lasagna

Ingredients and Weight:

• 2 medium eggplants (about 2 pounds), peeled and cut into 1/4-inch thick slices
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (15-ounce) container ricotta cheese
• 1 (15-ounce) container cottage cheese
• 1 egg
• 1 cup shredded mozzarella cheese (4 ounces)
• 1 cup shredded Parmesan cheese (4 ounces)

Preparation Time:

• 30 minutes

Cooking Time:

• 1 hour 15 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add eggplant slices and cook until browned on both sides, about 5 minutes per side.
3. In a large bowl, combine crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper.
4. In a separate bowl, combine ricotta cheese, cottage cheese, and egg.
5. Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch baking dish.
6. Layer half of the eggplant slices on top of the sauce.
7. Spread half of the ricotta mixture over the eggplant.
8. Repeat layers, ending with a layer of tomato sauce.
9. Sprinkle mozzarella cheese and Parmesan cheese over the top.
10. Bake in preheated oven for 45-50 minutes, or until the cheese is melted and bubbly.
11. Let stand for 10 minutes before serving.

Nutritional Information:

• Calories per serving (1/8 of the lasagna): 350
• Total fat: 15g
• Saturated fat: 5g
• Cholesterol: 70mg
• Sodium: 800mg
• Carbohydrates: 35g
• Protein: 20g

Dish Characteristics:

• Rich and flavorful with a blend of tomato, cheese, and eggplant flavors
• Easy to make with ingredients readily available in US supermarkets
• Can be customized to taste by adjusting the amount of spices and herbs
• Suitable for both vegetarians and meat-eaters

User Comments:

• "This lasagna was delicious! I love the combination of flavors and the eggplant was a great addition."
• "I was skeptical about using eggplant in a lasagna, but I was pleasantly surprised. It added a nice texture and flavor."
• "I made this for my family and everyone loved it. It's definitely a keeper recipe."
• "I substituted ground beef for the vegetables for a meaty version and it was still great."
• "I used a combination of provolone and cheddar cheese instead of just mozzarella and Parmesan and it gave it a nice twist."

Special Precautions and Tips:

• To remove the bitterness from the eggplant, salt the slices and let them stand for 30 minutes before cooking. Rinse off the salt before using.
• Use fresh, ripe eggplants for best flavor.
• If you don't have a large skillet, you can cook the eggplant slices in batches.
• Let the lasagna rest for 10 minutes before serving to allow the flavors to meld.
• Serve with a side salad and crusty bread for a complete meal.