Thursday, November 10, 2016

Eggplant Lasagne ~ Imagine it Served on the Back Portico!

No time to treat yourself and spouse to dinner at an exclusive wine cellar restaurant... well, you can make it happen at home using this recipe.

You will need to buy at least 3 large dark purple eggplant, 4-5 large red ripe tomatoes (or two large cans of diced), parmesan and mozzarella cheeses, eggs, bread crumbs and olive oil.

To begin, wash and slice the eggplant either length wise or width (disk shape). Next, coat the slices/disks  with an egg wash and dip into bread crumbs, lay onto a cookie sheet sprayed with or covered with olive oil. Season with dried herbs: rosemary, mint and oregano. Bake in your oven until the eggplant is tender. Now, grab a deep glass baking dish and prepare to create layers.

First, coat the bottom of the glass baking dish with olive oil. Lay a few slices/disks as the bottom layer and cover with a few spoons of diced tomatoes, then a few handfuls of both cheese grated and blended. Sprinkle over the top the same mix of dried herbs and a pinch of salt. Add the next layer of eggplant and continue this process until you reach the top of the dish except the salt. The final layer or topping can be sliced tomatoes, or more diced tomatoes mixed with small can of tomato sauce having a dash of crushed garlic and finally a few good handfuls of the cheese blend, with a final pinch of salt.

There are a few variations out there which you can also try. One is to add roasted red peppers and sauteed onion mixed together as a layer and or add crumbled (pre-cooked) Italian sausage as a layer. Believe me, this lasagna is great without any meat, following the recipe above.

 Bake at 350 for 45 -50 min.

 ~ Tutti a Tavola!

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