Cooking Journal


A cooking journal. Lightweight. Portable. Semantically versioned.

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Eggplant Lasagna

Post date: 25 Dec 2022

This is a casual summer/early Fall casserole to use up tomatoes, eggplants, and basil from the CSA or garden. Not really a lasagna, as it doesn’t use lasagna noodles.

  • Slice Italian-style eggplant thinly, salt, and spread out on a sheet pan to expel some water.
  • Dry off eggplant with a towel, bake on sheet pan in the oven at 350F until cooked through.
  • In a casserole dish, interleave eggplant with tomato sauce and grated pecorino, parmesan, etc.
    • Lightly oil panko breadcrumbs with olive oil in large bowl.
    • Complete the last layer with tomato sauce, grated cheese, and oiled panko breadcrumbs (in that order).
    • Heat through in the oven at 350F.
  • Sprinkle with fresh basil, either chopped or whole.