Eggplant Lasagna

Name: Eggplant Lasagna
Ingredients: 1 medium eggplant; olive oil; 1 pkg. dry onion/mushroom soup mix; 1 (16 oz.) can stewed tomatoes; 2 large cloves garlic; 1/2 c. chopped green chili (fresh or canned); 1/2 lb. Monterey Jack or Mozzarella cheese; salt and pepper

8 ingredients

4 steps

Ingredients

1 medium eggplant
olive oil
1 pkg. dry onion/mushroom soup mix
1 (16 oz.) can stewed tomatoes
2 large cloves garlic
1/2 c. chopped green chili (fresh or canned)
1/2 lb. Monterey Jack or Mozzarella cheese
salt and pepper

Directions

1

Slice eggplant crosswise into 1/2-inch thick rounds.
2

Immerse in cold, well salted water for about 30 minutes.
3

(Brush each side with olive oil, place on a cookie sheet and broil on each side until golden brown, about 5 minutes per side.)
4

Set aside.