Eggplant lasagna

This has to be one of my favorite dishes. Takes a little bit of effort but its well worth every bit!

I use unpeeled eggplant if the skin looks good. If the eggplants are small, I don’t soak them in water and salt to remove bitterness, because small ones aren’t bitter. I only do this when they’re very large.

This is a combo of my recipe and my grandmothers. I lightened up some of the ingredients to make it lower in calories but still full of flavor.

This is really cheap and easy to make . I wanted something meatless and I came up with this. Wish I had some squash and zucchini to add when I was making this maybe next time when everything is in Season. ( mushrooms would of been good in this too.)

Yummy

Before the pandemic started, I loved going to the Viña del Mar market at the Marga Marga estuary to buy my fresh produce, which hadn’t been refrigerated. I was always amazed by the wonderful selection in front of me. In New York, I had no choice but to shop at the supermarket.

my son picked up an eggplant in the produce isle. so we decided to try it.

A delicious low-carb meal.

Gooey and cheesy and yummy! Great change from traditional lasagna!