Eggplant Lasagna

20251101 #breakfastdiary 1548, 15°C/mostly clear Eggplant lasagna made with leftover dumpling filling. With the eggplant seared in olive oil, it was hard for this to taste bad, and without tomato sauce it ended up tasting more like a clear jjigae than a spicy one. About 425kcal #EggplantLasagna

- 1 eggplant - 2T mozzarella cheese - (Xiaolongbao) dumpling filling - Basil

1. Slice the eggplant about 0.5cm thick, drizzle with olive oil, and sear until golden in a pan. Eggplant soaks up a lot of oil. 2. Check on the dumpling filling left over from making xiaolongbao a few days ago. (Sniff sniff.) Seems still okay. 3. Line an oven-safe dish with parchment paper and layer the seared eggplant from step 1, dumpling filling, mozzarella cheese, then again seared eggplant, dumpling filling, and mozzarella cheese. Bake at 180°C for 10-20 minutes. 4. Plate and top with basil.