by Claire Black Slotton

I love a warm dinner, even in the summer when the weather is hot. I don’t want to run my oven much though. So, today, I decided on solar-oven eggplant lasagne so I could use up some of the dazzling eggplants growing in my yard and the rest of the spaghetti sauce I made from the yard last week.

I’ll share with you what I did – it’s a loose approximation of what I’ve done in the past. I don’t usually use recipes. Feel free to adapt any way you like.

pasta sauce
lasagna noodles (mine are very thin noodles which I got at Trader Joe’s)
eggplant, thinly sliced lengthwise
olive oil
mozzarella, grated
parmesan, grated

  • Lay the eggplant slices on a baking pan and sprinkle with a little olive oil.
  • Broil for 5 minutes or until soft.
  • In the pan you’ll be baking your lasagne in,
  • Spoon a thin layer of pasta sauce.
  • Next, layer lasagna noodles and cover with a thin layer of sauce.
  • Over that, spread eggplant slices very close to each other to cover.
  • Sprinkle a little grated mozzarella over the eggplant.
  • Layer more sauce, noodles, eggplant and cheese until your pan is full or you run out of goodies.
  • Top with the last of the cheese.

Bake in the solar cooker for 3 hours or more. Because the solar cooker never dries anything out or burns things, you can leave it for a very long time.
Enjoy your nice cool house while your solar cooker does the hot work outside.
At dinner time, pull out your piping hot lasagne. Enjoy!