It`s a tough one. I`ve had a super strong Italian craving lately but it`s still in the mid 90`s here. I just can`t quite wrap my head around digging into a big bowl of heavy steaming hot but oh so comforting pasta. Additionally I`ve enjoyed a summer full of burgers, dogs, pasta salad, sub sandwiches & pretty much any gluttonous not so healthy indulgence you can think of. I`ll be honest, I want to drop a couple of pounds so right now I`m trying to watch my refined carb intake & focus a little more on protein & vegetables. And with the holiday season right around the corner (Not giving up any Thanksgiving food & all it`s goodness) I`d like to have some leeway in the belt loop department!
All that being said I have what was the perfect compromise in Easy Eggplant Lasagna Bolognese Stacks. All the traditional meaty, cheesey yumminess from classic lasagna lightened up by substituting sliced eggplant for the pasta. This is so easy & quick to throw together it`s makes a great weeknight dinner option but most importantly it`s absolutely delish!! You`re gonna love it!
Here`s what you`ll need for your Easy Eggplant Lasagna Bolognese Stacks:
Eggplant- 2 medium size sliced 1/2-3/4 inch thick.
Fresh Basil- 1/2 cup sliced.
Bolognese Sauce(HERE) , or any prepared pasta sauce- 1 1/2-2 cups.
Ricotta Cheese- 1 cup
Mozzarella Cheese- 1-1 1/2 cups grated.
Parmesan Cheese- 1 cup grated.
S & PThe main players. I love to make big batches of my Best Ever Bolognese & separate into portions for the freezer. It`s such an easy go to ingredient to have on hand.
Start by slicing the eggplant. I like mine cut 1/2-3/4 inch thick but that`s just me.Brush both sides with a little olive oil. Preheat your oven to 400 degrees.Season the eggplant with a little salt & pepper. Line a baking sheet with foil & give it a quick hit of cooking spray or lightly grease. Add the eggplant slices in a single layer & bake for about 10 minutes.While the eggplant`s in the oven grate the mozzarella & parmesan cheeses.Chop or slice the basil.Remove the eggplant from the oven & start building your stacks. 1st add some chopped basil to each eggplant slice.Add a layer of ricotta.Next spoon some Bolognese or other pasta sauce over the top.Finally add some mozzarella & parmesan cheeses to each eggplant round. Return to the oven & bake 10-15 minutes until the cheeses are melted & starting to brown a little. That`s it, remove from the oven & stack them 2-3 slices high with the larger rounds on the bottom. I told you this was going to be easy.Garnish with a bit of basil & a touch of grated parmesan. Serve & enjoy your Easy Eggplant Lasagna Bolognese Stacks!!