Tuesday, February 1, 2011

Eggplant Lasagna

Well, I got brave again and purchase another eggplant... it is just such a foreign food for me, but so lovely and smooth and purple, that it tempts me, and I buy it... and I'm usually quite baffled to know what to do with it. However, this time, I remembered my mom mentioning that she and my Grandma had made a lasagna with one that was really good and supposedly very low in calories... going right a long with everyone's new years resolutions, right? :) So I found a recipe (from Foodnetwork.com) and thought I would give it a try. It turned out pretty good. Eggplant just has a weird flavor and texture to me that I just can't quite get past, but Doug really liked it, and the kids actually did pretty good on theirs too... enough sauce and cheese to carry you through. :) I thought it was smart to pre-cook the eggplant because I don't think it would get cooked through otherwise.

Danny Boome's Eggplant Lasagna
  • 2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
  • 5 tablespoons olive oil, divided plus more for baking dish
  • Coarse salt and freshly ground black pepper
  • 1 cup thinly sliced cremini mushrooms
  • 2 garlic cloves, minced
  • 1 tablespoon freshly chopped thyme leaves
  • 1 (15-ounce) container whole milk ricotta cheese (I used a container of cottage cheese for lack of ricotta. :)
  • 3 large eggs
  • 1 cup grated Parmesan, divided
  • 2 tablespoons freshly chopped oregano leaves
  • 2 cups Nona's Marinara Sauce (I was in a hurry and used the spaghetti sauce from a can... FOR SHAME, but this looked like a good recipe.)

Preheat oven to 400 degrees F.

Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes.

Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms. Saute until soft for about 7 minutes. Add the minced garlic and chopped thyme. Cook for another 2 minutes. Once the mushrooms are cooked remo

ve and set aside to cool.

In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.

Spread half of the marinara sauce on the bottom of the prepared baking dish. Lay 4 slices on top followed by the ricotta mixture. Lay another 4 slices of eggplant and finish with marinara sauce. Top with the remaining 1/2 cup Parmesan. Bake until golden brown, at 350 degrees, for 30 minutes.

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jess and seth said...

I am proud of you--very proud. You should do helping hands--we get eggplant every so often, and I did cook it once in a rice casserole. But as soon as Seth discovered it was eggplant--well, you can imagine. :) This actually looks really tasty!

Michelle said...

Hey Lydia,

I love your site because you have actually made the meal and you add your own twist to things, or alternatives you think would make it taste better! I was wondering if you have any recommendations for "make ahead" meals? You know, ones you freeze and use another time? I am thinking of trying some of those out for busy times. Do you have any good recipes to recommend? Or have you tried out any that you have liked? Thanks!