Replacing noodles in lasagna with eggplant makes the dish healthy and wheat free.
Ingredients
Olive oil
1 medium eggplant, sliced into 9 lengthwise cuts
1 large sliced red bell pepper
2 large Portobello mushrooms, cut in half and sliced into 1/2 inch chunks
1 medium sliced onion
1 c. rinsed and drained chickpeas
1 16 oz. container ricotta cheese
1 slightly beaten egg
1 clove garlic, minced
2 c. thick pasta sauce
1 c. shredded mozzarella cheese
2 tbsp grated Parmesan cheese
Directions
Heat oven to 400 degrees Fahrenheit. Coat two baking pans with 2 teaspoons olive oil. Lay eggplant in single layer on baking pan and coat with 2 teaspoons olive oil. Bake for 20 minutes. Set aside.
Grind chickpeas in food processor. In a 12-inch skillet, heat 2 teaspoons olive oil over medium-high heat. Sauté mushrooms, red pepper and onion until tender.
Mix together ricotta cheese, egg, chickpeas, and garlic in a medium bowl. Set aside.
Pour 1/2 cup pasta sauce into the bottom of an 8-inch baking dish that’s been coated with non-stick spray. Top with 3 slices eggplant. Coat eggplant with one-half of the ricotta cheese mixture. Layer one-half of the mushrooms next, then 1/2 cup pasta sauce. Top with 1/2 cup mozzarella cheese. Repeat layers of 3 eggplant slices, the rest of the ricotta cheese, the remaining mushrooms, and the final eggplant slices. Spread the last of the sauce over the eggplant slices.
Cover with aluminum foil. Bake for 30 minutes. The cheese should be bubbly. Remove the foil and sprinkle the remaining mozzarella cheese and Parmesan on top. Return to oven and bake an additional 10 minutes.
Allow to cool 15 minutes before slicing. Serves 4.
