Brett-EDH
TVWBB Olympian
This is a pasta-less oven roasted eggplant lasagna with fresh spinach.
I cut the eggplants length wise into 1/4” shingles. Laid them onto two baking sheets covered with parchment paper.
Dressed the shingles with evoo SPG. Convection baked for 45 minutes until cooked.
Then assembled some homemade sauce, eggplant slices, fresh spinach, ricotta and mozz. Then repeated another layer and added some provolone. Then topped with the sauce.
Baked for 45 minutes at 400°F convection. And out for cooling and setting. This is for dinner this week.
No breadcrumbs. No pasta. Just lots of veggies, cheeses and sauce.
I cut the eggplants length wise into 1/4” shingles. Laid them onto two baking sheets covered with parchment paper.
Dressed the shingles with evoo SPG. Convection baked for 45 minutes until cooked.
Then assembled some homemade sauce, eggplant slices, fresh spinach, ricotta and mozz. Then repeated another layer and added some provolone. Then topped with the sauce.
Baked for 45 minutes at 400°F convection. And out for cooling and setting. This is for dinner this week.
No breadcrumbs. No pasta. Just lots of veggies, cheeses and sauce.