With the coming of fall, I’ve been starting to crave those yummy, warm comfort foods that the colder months always bring with them. This said, fall doesn’t officially start until next week and there is still plenty of summer produce available at the farmer’s market.
I bring you Eggplant Lasagna! It’s delicious, warm, and reminds you of being wrapped up in a blanket, sitting on the couch, sipping your tea, coffee, hot chocolate, or whatever drink keeps you toasty when it’s cold outside! It’s also light, refreshing, and full of veggies, making it the perfect compromise between summer and fall for these slightly cooler days when summer produce is still readily available and can be enjoyed!
In my eggplant lasagna, I used Japanese eggplants. They’re long and skinny and come in a variety of colors from white to deep purple. Nonetheless, you could use whatever kind of eggplants you have on hand. Just use a mandoline to slice them 3/16 of an inch thick and you’re good to go.
When working with my mandoline, I always wear my special cut resistant gloves. You can go without, but if you’re not a fan of random nicks and scrapes on your hands, I HIGHLY recommend these gloves.
This is an easy, kid-friendly crowd pleaser sure to leave your bellies warm and your tastebuds satisfied!