Recipe – Eggplant Lasagna

My plate is too big.
Doesn’t look pretty but it was delicious.

We followed the recipe to a point. My husband fried the eggplant in olive oil after salting* it and pressing it for 30 minutes to remove some of the water. And then rinsing it to remove the salt. He also used his own homemade spaghetti sauce we had in the freezer.

What it was supposed to look like.

*SALT. Eggplant needs to be seasoned well. Sprinkle the eggplant with kosher salt, let it sit for several minutes, then use a paper towel to pat away any excess moisture. The salt softens the eggplant’s bitterness and draws out any excess moisture.

One Response to “Recipe – Eggplant Lasagna”

  1. yes yes yes! I love eggplant and this sounds scrumptious.

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