Saturday, January 12, 2013

Eggplant Lasagna

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I made an Eggplant Lasagna today which we will have for dinner either tomorrow night or during the week as I have a very busy week coming up.  When the dish sits a day or two in the refrigerator, the flavors marry so to speak, making the meal even more tasty.

I posted the recipe on Foodie Friends Friday!  Check it out - click here.

Prep time is approximately 45 minutes to an hour.  Check out my pictures and videos below.  Also, at the end of the post are some links to other delicious meals!

Ingredients:

Eggplant
onions
garlic
basil
extra virgin olive oil
salt
red pepper (and black pepper if desired)
sugar (or artificial sweetner)
crushed tomatoes
tomato paste
Ricotta cheese
Mozzarella cheese
Parmigiano Reggiano cheese



Sauce:  For pork sauce recipe click here.

Peel and cut garlic cloves into small pieces.  Peel and chop onion into small pieces.  Coat the bottom of a saucepan with extra virgin olive oil, heat and add onions and garlic. Cook until garlic starts to brown and onions soften.  Add a small amount of red pepper.  Pour in crushed tomatoes and add tomato paste.  Season to taste with salt and fresh basil and if desired, black pepper.  Cover but leave a small ventilation so sauce doesn't get too watery, don't put pot lid on completely.  Lower heat to very low and let simmer about an hour, stirring often.

Eggplant:  Heat oven to 350 degrees

Peel eggplant and cut into round slices.  Soak in cold salt water to eliminate bitterness.  Rinse water and soak a second time in fresh cold salt water.  Heat extra virgin olive oil in a frying pan.  Fry eggplant slices until browned.  Drain on paper towel. Be Careful - you may have to change oil if it gets too wet.  It could splatter up at you.  Sometimes it does that anyway, which it did to me today, staining my top but luckily not burning my skin.

Line the bottom of a Lasagna pan with sauce.  Place a layer of fried eggplant on top of the sauce. Place spoonfuls of Ricotta cheese on top of eggplant and spread evenly.  Place another layer of eggplant on top of cheese.  Spread sauce on top.  Place Mozzarella slices on top of layer of sauce.  Place in oven uncovered until cheese is melted.  Let sit about 10 to 15 minutes so it sets.  You can either wrap in tinfoil and refrigerate for another night or cut and serve.  Sprinkle individual dishes with Parmegiano Reggiano cheese if desired.

This dish freezes well also.





Enjoy!

Check out some of my other favorite dishes below:



1 comment:

  1. This looks amazing! I love eggplant. Thank you for sharing on Foodie Friends Friday! Please add our link back to your recipe. And don't forget to come back and vote on Sunday!

    ReplyDelete

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