The Great “Eggplant Lasagna” Experiment

“kimberly, eating healthy is expensive…”- i hear that a lot and as sad as it is, you’re right. However, look for people to share with. Grow a little and share a little; and you’ll all have quite a lot. Use things up. I waste less when there is a value on the food, that is for sure! Skimp in other areas, but remember food is your health. You are what you put in.

This meal was made because of someone who shared… Eggplant. I grow the herbs & my sister has the chickens and shares the eggs. So this meal cost me little more than a block of cheese, a tub of cheese & a jar of Sauce. $15.oo (some organic, one thing not, i try to get all). It fed 6 w/ left overs. Now, there have been times, the 15 would have been hard to come by… luckily for me, i truly like beans & cornbread!

It’s ok to test things out in the kitchen and thats what i did with this one. Here are the mistakes i made in the past so maybe you won’t: The eggplant really does need to be cooked first or it will be tough. The fresh basil will dry to brown leaves if you put it in the oven on the top of the dish. Lastly, let it sit & set or… when you cut it it will melt into a soupy mess.

Yes, you can make your own sauce, but this is the weekday & i’m always rushing.

This is healthiest when served with salad & not pasta… but either or both are a compliment.

It was a nice alternative to battering & frying the eggplant for Eggplant Parm… and yes, i shared this dish with my brother & his family.

it takes time to set up some resources, but try and get a few going. 

Egg Plant Lasagna

 (NOTHING fancy, just a quick one)

4-5 eggplants (tops & bottoms tossed) Slice longways about 1/8 – 1/4 in. thick


*lighty Salt w/ a little Olive oil either Bake or Sautee… till tender.


Drizzle Olive Oil (tablespoon or so) on the bottom of a (Large) casserole dish

and cover w/eggplant slices


Now add a small amount of your favorite spaghetti sauce


Now your cheese layer: (mix separately and use for this part)


3 cups Ricotta Cheese

2 cups grated Mozzarella cheese

1/2 cp parmasian cheese

2 eggs

2 tblsp dried basil

1 tblsp chopped garlic

1/2 tsp salt/pepper each



Now another thin layer of sauce


Final layer of Egg Plant slices


Top with remaining sauce and cook for 1hr

Keep covered w/ foil untill the last 15/20 mins.



Take out of the Oven and top with Mozzarella and let melt.


Take out of the Oven and let sit for 15 minutes… it needs to set before you cut.



Sprinkle w/ fresh basil before serving

You can have alone or with noodles and sauce.

About kimberly kelly

I have been in media my whole life, a decade of Morning Radio Shows & a decade of Hosting Television Shows both cable & affiliate. Food is a passion & after sharing this BLOG with viewers... it kinda' grew a life of it's own. Nothing fancy t's just me - sharing what generation(s) in my family & friends & those in travels along the way shared. Food is an expression of ones self and a humble offering to loved ones. One of the best expressions of love. You get "One Trip"... skimp on the material things in life, food is your lifeline though -never skimp on your food! Food can be a positive affect on your health, but also the power to make one feel love. I hope I can show you some of both. Growing & cooking outdoors, is a reminder where our food should come... the ground & not just a shelf.
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3 Responses to The Great “Eggplant Lasagna” Experiment

  1. Big Jon says:

    KK, I love the weekday short! Looks great and that lasagna looks awesome. Looking forward to the next one!

    • kimb3825 says:

      Thanks…. i sure thought I had replied to this way back when, but it must not have loaded. I’m trying to do them all quicker/shorter now that i can write the recipe below :) Thanks again for the kind words & help

      • Annu says:

        Zucchini Fettuccine With Tomato SauceIngredients4large zucchini or yolelw squashKosher salt5medium vine-ripened tomatoes1/4 cup extra-virgin olive oil,plus more for drizzling1/2 clove garlic, chopped1teaspoon chopped jalapeno pepperFreshly ground pepper1/4cup chopped pine nuts,plus more for topping1/4 cup chopped fresh basil1 teaspoon chopped fresh oreganoDirectionsTrim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds). Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine. Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes. Rinse well and pat dry.Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds. Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender. Transfer to a bowl. Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste.Divide the zucchini among bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.Wheat Berry SaladIngredients1 1/2 cups hard wheat berries3/4 cup chopped walnuts2 stalks celery, finely chopped1/2 cup tart dried cherries, chopped1 scallion, white and green parts, chopped1/2 cup finely chopped parsley leaves3 tablespoons olive oil2 tablespoons lemon juiceSalt and freshly ground black pepperDirectionsIn a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.Chili OmeletIngredients1/2 pound breakfast sausage links1 (15-ounce) can vegetarian chili with beans1 (8-ounce) package 3-cheese Mexican shredded cheese2 tablespoons unsalted butter2 large eggs1/4 cup chopped chivesSour cream, for garnishDirectionsCut the sausage into 1/4-inch chunks. In a medium skillet over medium-low heat, brown the sausages. When brown, add the chili and heat through, about 5 minutes. For an extra-cheesy omelet, stir in a handful or 2 of the cheese.While this is cooking, heat an 8-inch skillet over medium-low heat and melt the butter. Beat the eggs with half the chives and pour into the pan. Cook until the egg forms a solid yolelw circle. Cover half of the omelet with the sausage and chili mixture, reserving 1/4 cup. Add a layer of cheese, reserving 1/4 cup. Fold the omelet and top with the remaining chili and cheese. Slide the omelet onto a plate and garnish with a large dollop of sour cream and the remaining chives.

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