I had saved this recipe months ago when I took a cookbook out from the library. Described as a cross between eggplant parmesan and spinach lasagna, this recipe did not disappoint! I made 8 servings, but you can make more of less depending on your needs. I felt there was not enough tomato sauce so I have written out the recipe to make 1.5 times the sauce. You may have extra but it’s better than not having enough! Final note, while cheese is delicious, adding extra cheese will make this high-fibre, protein filled meal into a less healthy one.
Find a downloadable PDF version of this recipe here: Roasted Eggplant Lasagna