The Piggly Wiggly had beautiful eggplants (Steve insists there is no such thing) in the produce section on Saturday so I bought one thinking I'd decide later what to make with it. I found a recipe for eggplant lasagna in the cookbook, Italian Vegetarian Cooking
, by Paola Gavin. (I modified the lasagna recipe slightly - used dried lasagna noodles instead of making them fresh, and skipped the bechamel sauce.)Baked Lasagna with Eggplant
1 large eggplant, 1 to 1 1/2 pounds
1/2 cup olive oil
2 cups tomato sauce (recipe follows)
1/2 pound mozzarella cheese, thinly sliced
7 or 8 lasagna noodlesTomato Sauce
2 tablespoons olive oil
1 garlic clove, crushed
1 tablespoon fresh basil, or 1/2 teaspoon dried.
2 tablespoons finely chopped fresh parsley
3 cups canned plum tomatoes, seeded and chopped
freshly ground black pepper
Heat olive oil in a large frying pan and cook the garlic, basil, and parsley for one minute. Add the chopped tomatoes and salt and pepper to taste. Cook, uncovered, over high heat for 8 to 10 minutes, or until the sauce starts to thicken, mashing tomatoes gently with a fork as they cook. Makes enough sauce for one pound of pasta.
I made almost a double recipe of the sauce.
For the lasagna:
Peel the eggplant and slice into thin lengthwise slices. Sprinkle with salt. Set in a colander and leave to release the bitter juices for 1 hour. Wash off salt and pat slices dry with paper towels.
Heat the olive oil in a large frying pan and fry the eggplant, a few slices at a time, until golden on both sides. Drain on paper towels. Oil a large shallow baking dish and arrange a layer of lasagna noodles over the bottom. Cover well with tomato sauce so the dried pasta will absorb the liquid as it bakes. Add a layer of fried eggplant, some more sauce, and a layer of mozzarella cheese. Repeat until all ingredients are used, ending with a layer of sauce on top of the mozzarella cheese. Bake in preheated 350-degree oven for 30 to 40 minutes. Serves 6.
This was so good that I'm making it again tonight, but with spaghetti squash instead of pasta.
Labels: food, recipes