I am having trouble keeping up with the tomato eating from the garden and I cannot let them spoil, so I decided to try a lasagna with fresh tomatoes from the garden (replacement for the sauce).
I roasted thin sliced eggplant in the oven first, like I normally do. Just drizzled it with a little garlic macadamia oil, kosher salt and pepper. I layered the roasted eggplant slices, fresh sliced garden tomatoes, fresh large basil leaves, sliced onion rings, and thinly sliced garlic cloves in an 8×8 glass baking dish. I’d sprinkle with kosher salt and pepper, and drizzle with garlic macadamia oil every now and then. If I’d had a larger eggplant, I would have made a 9×13 batch, and definitely will next time.
We couldn’t get over how awesome it was, sans the sause, cheese, and pasta. I was tempted to add a little fresh grated parmesan, but thought I’d give it a chance without first, and it in no way needed it. It really is amazing how wonderful things taste when they aren’t drenched in heavy sauces and other unnecessary ingredients. Being able to taste the real flavor of a food is something I’ve come to truly enjoy.
When I took it out of the oven Seth said “that’s all there is?” We ate the entire dish-ooops!
I’m going to try a version of this but may use zucchini instead of eggplant. I think dad might like it better. Looks amazing!
It was a really pretty dish! Let me know if you make it with Zucchini and how it turns out. I’m going to make a variation on it with some organic ground turkey and see how it turns out.
I started out making it but got off track and ended up veggie lasagna that was LOADED with veggies, a little bit of cheese and pasta sauce. WE LOVED IT, even dad!!!! YAY!!!! I will make it again too.
Awesome Mom! What sauce did you use? Mine was super simple and an attempt to use maters from the garden, but next time, I think I want to fill it up with all sorts of veggies 🙂