This is warm, comforting, cheesy, and easy to assemble. Serve with a salad, and it is perfect almost any time of the year.
1 large jar of chunky tomato sauce
You can use homemade as well. Then you will need about 4 cups of sauce.
If you are using jarred sauce, you can add fresh, diced tomatoes for more chunks.
4 oz goat cheese
Panko to cover (optional)
Preheat oven to 350 degrees F.
I like to keep the skin on because it adds texture, but if you don’t like the skin, it is fine to peel the eggplant.
Slice it into ½ - ¾ inch thick, and place on a parchment-lined baking sheet. You don’t have to use parchment, but I like to know the eggplant will not stick. Bake until slightly brown, but not too mushy. About 10 minutes.
In a casserole dish, add 1 cup of sauce in the bottom of the dish. Place half of the eggplant slices over the sauce. Dot ½ of the goat cheese on the eggplant. Pour 2 cups of sauce over the eggplant and goat cheese. Layer the rest of the eggplant over the sauce, and then top with the remaining sauce and dot with the remaining goat cheese.
Bake in the oven for about 20-30 minutes. It should be bubbling, and the goat cheese melted. Take it out and let sit for 5-10 minutes before serving.
You can add panko or a combination of panko and parmesan cheese to the top of the lasagna to create a crisp topping.