If you can find only large eggplant, sprinkle the slices with coarse salt on both sides and place in a colander set over a plate. Let drain for about 30 minutes before roasting. The eggplant can be roasted or grilled a day in advance and refrigerated until ready to use.
Customer Reviews for Roasted Eggplant Lasagna
This product has not yet been reviewed. Click here to continue to the product details page.