Eggplant Lasagna

When the term "home cooking" is mentioned one of the first things that comes to mind is lasagna. Even though we have no kitchen we were determined to find a way to make this comfort food staple. Here's how we did it:

Microwave Eggplant Lasagna

Ingredients:
1 large eggplant

1 cup of ricotta cheese

1 egg

1-12 oz jar of pasta sauce

1 package of ready-to-bake lasagna noodles.

a handful of mozzarella cheese for the top

Slice the eggplant into 1/4 inch rounds. Cover them with a paper towel and nuke for 4 to 6 minutes. Next beat the egg into the ricotta cheese. When the eggplant is done, spread some of the pasta sauce in the bottom of an 8"x 8" glass baking dish. Put a layer of noodles, about 1/3 of the ricotta/egg mixture, and a layer of eggplant. Continue the pattern until a) the dish is full or b) you run out of a component, finishing off with the red sauce and sprinkle the mozzarella on top. Loosely cover the dish with plastic wrap and nuke for 10 minutes. Let stand in the microwave for at least 3 minutes. Garnish with some fresh basil and enjoy!

This recipe is an easy way to sneak vegetables in your diet because, let's face it, according to the world none of us get enough veggies. It would also be really good with zucchini or squash or carrots or anything like that. And the best part is the fact that it takes less time to make than in a conventional oven and it is just as awesome.

6 out of 6 scientists (3 biologists and 3 chemists - a nice healthy mix) agree that this lasagna was quite good. 1 of the scientists dislikes eggplant and she still thought it was tasty!

Well until next time, keep cooking and remember:

No kitchen, no problem!

-K&M