Easy {healthy} Eggplant Lasagna

Check out this no fuss recipe from our guest blogger, Jenni Smith with http://thereformedcouchpotato.wordpress.com.  She used her eggplant and still kept this recipe totally healthy by skipping on the bread crumbs, eggs and ricotta.

Easy Eggplant Lasagna Ingredients

• 1 eggplant, sliced thinly (What is thin? I don’t know. 1/4 inch? Ish.)
• 1 jar of your favorite tomato sauce (we use a jar of anything organic; this time it happened to be marinara and I forget the brand.)
• 1/2 pound of grated cheese

Easy Eggplant Lasagna Recipe

• Grease a baking dish and place a layer of eggplant slices to cover the bottom of your dish. You’ll want to overlap your eggplant a little so you don’t get big holes of sauce pockets.
• Spoon on the sauce and spread out to cover your eggplant.
• Sprinkle cheese on top to cover your sauce.
• Repeat eggplant layer, sauce layer, and cheese layer.
• Repeat again, and again until you run out of eggplant. I made about 5 layers.
• Bake at 350-degrees for 20-30 minutes. Once it’s bubbling good, it’s probably ready. We like our cheese to almost get a little crunchy on the edges so bake toward the long end if you like it like we do!