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[wowomom]

I'm probably going to take my friend up on her offer of an old cell-phone. I'll stick with the online surveys for some extra cash though, I seem to be making decent progress to the "cash out" levels on a couple sites I found

Comments

[jezebelleinhell]

My friend just made a lasagna made with sliced zucchini for the noodles

[wowomom]

I did one once with roasted zucchini and eggplants. The texture of the eggplants is closer to regular lasagna noodles though. Less water in them I guess? Plus, for whatever reason, it's easier for me to slice an eggplant thin than it is for me to do zucchini in even thin strips.

Hopefully it's eaten well and people aren't scared of it. I like it a lot, it's super good, but it doesn't reheat well. It might be ok in a microwave, but we don't have one of those and reheating it on the stove or in the oven the eggplant gets really chewy and unappealing.

[wowomom]

yes! :-D

Slice an eggplant as thin as you can, less than 1/4" is best. It's easier to do it in rounds rather than strips. Lay the slices in a cookie sheet and, one layer at a time, sprinkle them with garlic salt. I just stack up a several layers and sprinkle the top of each layer with the garlic salt. Let it sit out for 30 min-2 hours, the salt will draw off a LOT of water, drain it off.
As you heat your grill drizzle the eggplant with olive oil and sprinkle on some Italian seasoning. Toss them on the grill for a couple minutes each side, until they're slightly charred and soft.

Then you stack them up in your favorite lasagna recipe instead of the noodles.

ETA:
One medium sized eggplant will make enough "noodles" for one layer in a 9x13 pan. I usually make 2 or 3 eggplants for our family.