Roasted Eggplant Lasagna Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by SunnyDaysNora
Reviewed: Jan. 10, 2014
Tasty recipe, sprinkled eggplant slices with Italian Seasoning before roasting. Make sure to watch the eggplant carefully in the oven, my first attempt led to to some charred eggplant slices :-)
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Photo by SunnyDaysNora

Cooking Level: Expert

Home Town: Paso Robles, California, USA
Reviewed: Mar. 18, 2014
This recipe should call for 2 large eggplants instead of 1. The flavor was good, but I ended up having to make pasta to make up for the missing layer and a half of eggplant. Not sure I would try this again.
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Reviewed: Apr. 29, 2014
I have made this a few times. I agree..you need two eggplants. It is delicious. One time I used sautéed brocolli. Yummy!
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Reviewed: Oct. 21, 2014
Great recipe, but it would be better with some peppers, mushrooms, zucchini, corn and any other veggie you like. No reason for this to only have eggplant & spinach. Healthy it up! Excellent flavour though!
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Reviewed: Jun. 19, 2015
Made a variation of this recipe and my husband and I loved it. I sauteed up some seasoned (w/pepper & garlic) chicken pieces and added the to each layer with mushrooms and chopped kale. I used homemade sauce (don't like jarred). Each layer was roasted eggplant round, chicken pieces, mushrooms, kale, dollop of ricotta, sprinkle of grated parm and mozzarella and sauce. Top layer was everything but kale and ricotta cheese. Sprinkled with parsley and oregano. Baked 30 minutes covered. Remove foil, turned off oven, let sit in over 10 more minutes. Let sit for 5 out of oven. Extraordinary. Great way to get your eggplant and kale. You will love it.
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