Who said ramekins could only be used for dessert? I broke in these lovelies with my personal-size paleo power green quiche and thought I’d go even more savory this time… like dinner savory. And since I’m still being watched like a hawk by you-know-who as far as calories are concerned, I went even healthier this time! No-noodle, eggplant lasagna for the win! These little beauties are totally #HulkApproved and he doesn’t even like eggplant! Yeah, they’re that good.
They’re super cute and perfect when you’re just cooking for a few and don’t want an entire 9×13 pan sitting in the fridge for a week (been there). Went a totally different direction with the flavors here, compared to traditional lasagna- swapped the pasta for hearty eggplant and the marinara for the wondrous power green pesto I made recently (seriously, it’s amazing on everyyythinnnggg!). I threw some sundried tomatoes in for an extra burst of flavor and topped it with some more Grana Padano and crushed pistachios to complement the pesto. Annnnd a little lemon zest to tie it all together. Who knew eggplant lasagna could be so good?! Yum Yum YUM!
- 1 medium eggplant
- ½ cup pesto
- 2 teaspoons olive oil
- ⅓ cup diced sundried tomatoes
- ⅓ cup graded Grana Padano
- ½ cup shredded mozzarella
- Zest of 1 lemon
- ¼ cup chopped pistachios
- Preheat the oven to 375 degrees F and brush four 8 ounce ramekins lightly with olive oil.
- Trim the ends off the eggplant and, using a sharp knife, slice it lengthwise into several very thin (about ⅛") slices. You'll need 8 slices total and will probably have some eggplant leftover.
- Scoop 1 teaspoon of pesto into the bottom of each ramekin and press two slices of eggplant down on top of it in an X shape with the ends hanging over the sides.
- Layer the lasagna with pesto, sundried tomatoes, and cheese and fold down two of the eggplant strips on top. Repeat the filling layer and fold the last two eggplant strips on top.
- Top the eggplant with the remaining pesto and cheese and pistachios and bake for 20-25 minutes until the cheese is golden brown and bubbly. Allow to cool 5 minutes before digging in!