Eggplant lasagne topped with pistachios and basil

This dish came about by accident. Originally I wanted to make Green Kitchen Stories’ Involtini di Melanzane, or rolled stuffed eggplant, because I had tomato sauce left over from a couple of nights before. But it turns out I am awful at slicing eggplant. You have to slice the eggplant very thinly, but mine were uneven and all but a few weren’t the entire length of the eggplant. Because the eggplant needs to be grilled in the oven before rolling, I had an idea for making lasagne after seeing the slices laid out in a casserole dish. So instead of pasta, I used the eggplant slices! Mmm…it turned out very well!

My awful eggplant slices

The filling – quinoa, goat cheese, pistachios, oregano, green onions, garlic, capers, and an egg

Layering the grilled eggplant

Quinoa stuffing

Topped with tomato sauce and goat cheese, ready to go into the oven

And fresh out of the oven!