Eggplant and Goat Cheese Lasagna

Eggplant and Goat Cheese Lasagna

Eggplant and Goat Cheese Lasagna

Last night we used the eggplant we bought at Whole Foods to make this dish. I have never cooked eggplant before. I like it and order it whenever we eat out some place that serves it. Doug had not eaten it before. So I wanted to see if he would like it. I know he loves marinara sauce so I decided to try a dish using that. Here's the recipe:

1 large jar of low-sodium marinara sauce or make your own
1 large eggplant
1 11 ounce log of goat cheese

I preheated the oven to 350 degrees.

I washed and cut the eggplant. I cut it into thin round slices, then halved and quartered it. I left the peel on. I also did not salt it as some cooking experts suggest. Most of the dishes we cook will be low-sodium and so I didn't want to add any more sodium. We did not find the eggplant bitter as some suggest. The key is getting the freshest eggplant you can.

If you prefer to make your own marinara sauce you can. I've done that many times. It helps to keep the sodium content low as you can buy unsalted tomato sauce, pasted and diced tomatoes. You can also buy no salt spices to add as well.

I sprayed cooking spray in a baking dish.



I placed the first layer of eggplant on the bottom of the dish. The original recipe called for four layers but our dish is smaller so I only did two layers.

I took half of the marinara sauce and placed it over the eggplant.

I used half of the log of goat cheese on the next layer.

I repeated these steps.

I placed the uncovered baking dish in the oven and cooked it between 45 to 60 minutes or until the goat cheese is melted and the sauce is simmering.

This recipe turned out very well. We both loved it.