Eggplant Lasagna

Name: Eggplant Lasagna
Yield: 8
Ingredients: 2 eggplants; 1 cup of soy sauce; 1 tablespoon of olive oil; 1 onion , 2 cloves of garlic; 2 seedless tomatoes; Salt, pepper, salsa, and cumin to taste; 200g ricotta cheese; 200g mozzarella cheese; 200g grated Parmesan cheese

1
2 eggplants
2
1 cup of soy sauce
3
1 tablespoon of olive oil
4
1 onion , 2 cloves of garlic
5
2 seedless tomatoes
6
Salt, pepper, salsa, and cumin to taste
7
200g ricotta cheese
8
200g mozzarella cheese
9
200g grated Parmesan cheese

Ingredients

1
2 eggplants
2
1 cup of soy sauce
3
1 tablespoon of olive oil
4
1 onion , 2 cloves of garlic
5
2 seedless tomatoes
6
Salt, pepper, salsa, and cumin to taste
7
200g ricotta cheese
8
200g mozzarella cheese
9
200g grated Parmesan cheese

Directions

1
Slice the eggplants into rounds and soak them in soy sauce for 10 minutes
2
Heat the olive oil and sauté the onion and garlic until softened
3
Add the salsa, chopped tomatoes, salt, pepper, cumin, and simmer until the tomato starts to break down slightly
4
Combine the ricotta cheese with a fork to form a paste
5
In a baking dish, layer eggplant slices, ricotta cheese mixture, and mozzarella cheese
6
Sprinkle Parmesan cheese on top and microwave for approximately 10 minutes.