This vegetarian eggplant lasagnawith eggplant and mushrooms is full of Italian flavor and has endless possibilities. This delicious lasagna does not use noodles or meat making it low carb and a nice healthy dinner.
I recommend serving the dish with some pasta on the side, but I’m getting ahead of myself. Whether you’re vegetarian or not, this recipe will please everyone at the dinner table!
2. Meanwhile peel and slice the eggplant into 1/4″ slices and lay them on a greased cookie sheet (use a drop of olive oil to grease the sheet/pan. Set aside.
3. When the Oven is ready, add the eggplant slices and broil for 2 minutes on each side. They should be thinner, dryer and beginning to turn slightly brown. Set aside.