Every now and again I make a recipe on the fly and it turns out so good that I find myself repeating it over and over again until I’m sick of it. Right now I’m currently having a love affair with this easy eggplant lasagna and I can’t get enough.
I was torn between calling this recipe easy eggplant lasagna and easy eggplant Parmesan. But since I added ground pork to this dish, easy eggplant lasagna won out.
It’s pretty ridiculous how easy this dish is. Cook your meat, assemble your lasagna, place in oven, bake for 45 minutes and done. Super easy peasy (and when your wedding is less than a week away, you NEED easy).
I’ve made this with wild boar and pork and both yield excellent results. Of course you can use ground beef, turkey, bison – whatever your heart desires.
The Englishman and I have been adding this dish to our weekly dinner rotation and I don’t see us getting sick of it anytime soon.
Easy Eggplant Lasagna (makes 3-4 servings)
1 large eggplant
1 package ground pork (or other meat of your choice)
1/2 cup chopped mushrooms
2 tbsp chopped shallots
1 can marinara sauce
1/3 cup ricotta cheese
1/2 cup shredded cheese (I used Trader Joe’s quattro formaggio)
Salt and pepper to taste
Preheat your oven to 375F. In a large skillet saute your mushrooms and shallots until the shallots are caramelized.
Add your ground pork and cook all the way through. Set aside.
Wash your eggplant and cut into thin slices.
Spoon some of your sauce into a large baking dish and layer with eggplant slices.
Top your eggplant with the ground pork, ricotta and marinara sauce.
Add another layer of eggplant on top of the mixture.
Spread your shredded cheese on top of the eggplant and add extra tomato sauce if you like.
Place in the oven and bake at 375F for 45 minutes, or until the cheese is bubbly and slightly browned.
Remove from the oven and enjoy!
What’s your favorite easy recipe?