I recently made this recipe for eggplant lasagna and the whole family loved it! It was a nice twist on your typical pasta dish because instead of using lasagna noodles, the recipe calls for sourdough bread.
Rustic Bread & Eggplant Lasagna
- 3 Tbsp olive oil
- 4-6 cloves garlic, minced
- 2 28 oz cans organic tomatoes, blended
- 2 tsp salt
- 4 tsp dried Italian herbs
- 2-3 medium eggplants
- 1 to 2 loaves sourdough bread, sliced and toasted
- 1 cup Italian breadcrumbs
- 1 stick margarine, melted
- 1-2 large, ripe tomatoes, fresh, for garnish
- Olive oil, for drizzling
In a very large skillet or sauce pan, heat the olive oil over medium high heat. Sweat the garlic for 1-2 minutes, then add tomatoes, salt, and herbs. Cook for 30 minutes (bubbling), stirring occasionally. Invert a mesh strainer over the top of the pan to prevent splatter, if desired.
Preheat oven to 400 degrees.
Meanwhile, prep two baking sheets with parchment paper. Slice off the top and bottom of your eggplants and cut the eggplants into 1/2 inch slices. Arrange in one layer on a baking sheet. Sprinkle with salt and drizzle with olive oil.
In a large baking dish (a lasagna dish), spread 1 1/2 cups of tomato sauce. Line the bottom of the dish with bread, filling as many as the gaps as possible without overlapping.
Place half of the eggplant on top of the bread, followed by another 1 to 1 1/2 cups tomato sauce.
Add a second layer of bread.
Mix breadcrumbs with melted margarine and sprinkle on top. Slice fresh tomatoes and layer them liberally on top.
Sprinkle with salt and pepper and bake for 40-45 minutes. Let cool at least 10 minutes before cutting.