How do you cook 4 vegetarian dinners per week and have none of them ever include tofu?  This skillet eggplant lasagna is one of my answers, my friends.  Last fall we made the decision to eat less meat for a variety of reasons (health, cost, carbon footprint) and to my surprise when I took a critical look at our menus from the past few weeks recently, I realized that more than half of our dinners have been vegetarian each week.  And I think what shocks me the most is that Kyle is no longer asking where the meat is in his meals!

We’ve been eating lots of quinoa and incorporating more beans as protein substitutes and boosting our vegetable intake by eating meals centered on portobello mushrooms and eggplant.  So it hasn’t been a diet of salads and I couldn’t be happier.  This recipe is one that I adapted to a veggie version by simply swapping out the ground beef, a traditional ingredient in lasagna, for eggplant.  Since eggplant can be a tricky vegetable to work with due to its high water content, I took the method from this eggplant pasta recipe (which we also loved) and used it for this recipe.  It added a little extra to the overall cooking time but the method works great since sauteing cubed raw eggplant can take forever and oftentimes results in a mushy mass.

And while I wouldn’t categorize this a healthy vegetarian recipe (what lasagna recipe is healthy?), plain and simple, it’s awesome.  Using broken-up noodles gives you the chance forgo all the laying that happens with a traditional lasagna and you’re using just one pot and few dishes so clean-up isn’t a disaster.  The fact that it’s loaded with mozzarella, ricotta, and Parmesan cheeses certainly doesn’t hurt either.  It’s a warm and hearty meal for the chilly and rainy fall days we’ve been having recently but I can certainly see this meal happening throughout the winter as well.