Grilled Eggplant Lasagna
AndreaMeyers has cooked this
"Grilling the eggplant lends a nice smoky flavor to the lasagna, and I left the skin on to help hold the slices together on the grill. The sauce is our favorite spaghetti sauce from Michael’s mom, and the rest is just easy layering and baking." - AndreaMeyers
Italian
Main course
- 1 spaghetti sauce
- 1 eggplant, 16 ounces (~454 g) or larger
- olive oil
- 15 ounces (425 g) part-skim ricotta cheese
- 1 egg
- 2 tablespoons grated Parmesan + more for sprinkling on top
- 2 teaspoons dried basil or 3/4 cup (~30 g) fresh basil leaves, torn
- 8 ounces (227 g) shredded part-skim mozzarella cheese
Eggplant
