Sourdough Bread Lasagna

Time gets away from me.   Weeks turn into months and pretty soon we do the whole year again.  This year is already flying by.  On February second I took my last bite of meat (hopefully) until my birthday.  So far so good, especially if I find more recipes like this one that are wholly satisfying.


Sourdough Bread Lasagna
Ingredients:

• 2  eggplants, sliced into 1/2 inch slices
• 2 (28 oz) cans of crushed tomatoes with basil
• 1 pound of spinach, chopped
• 12 slices of sourdough bread
• 2 tomatoes, sliced
• Panko bread crumbs
• 8 cloves garlic, minced
• 4 teaspoons Italian seasoning
• Salt
• Pepper
• Olive oil

 Directions:

•  Preheat oven to 400 degrees 
•  Place eggplant on a baking sheet
• Drizzle with 2 tablespoons of olive oil
• Sprinkle with salt and pepper
• Bake for 40 minutes

 

•   In a large skillet heat 2 tablespoons of olive oil over medium heat
• Brown 4 diced cloves of garlic 
• Add cans of tomato sauce 
• Add Italian seasoning
• Simmer for 30 minutes

• Heat 2 tablespoons olive oil over medium heat
• Add 4 cloves of minced garlic 
• Add chopped spinach 
• Cook until wilted 

• Layer 1 cup tomato sauce 
• 1/2 bread 
• 1/2 remaining tomato sauce 
• Eggplant 
• Spinach
• Remaining Bread
• Remaining tomato sauce 
• Panko
• Tomato slices 

 

• Bake for 40 minutes at 400 degrees