Jena's Eggplant Lasanga

Jena’s Eggplant Lasagna
4 serves

Marinara Sauce
1 large eggplant
1/4 of a pumpkin
Salt/Pepper
200 g cheese

1. Slice the eggplant into about 1/4 inch slices
2. Slice pumpkin thinly
3. Preheat oven to 425/250
4. Place eggplant on tinfoil on a flat baking sheet
5. Salt and Pepper eggplant

6. Roast eggplant for about 10 minutes, pumpkin for about 15-20 minutes
7. Cool them down on a drying rack (I used my Ikea dish rack)
8. In a pan layer: sauce, eggplant, pumpkin, cheese…top with cheese
9. Bake for about 20-25 minutes–melt cheese

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