May 16, 2011

Eggplant Lasagna

      1/2 t. vegetable oil
      1/2 c. chopped onion
      1 garlic clove, minced
      1/2 c. dry red wine
      1 can diced tomatoes, undrained
      1/8 t. thyme
      1/8 t. rosemary
      1/8 t. black pepper
       Dash of salt
      1 (8-ounce) can tomato sauce
   1 eggplant (3/4 lb.), cut crosswise into 1/8 inch slices
  1/8 t. salt
  1 1/2 t. water
  1 t. vegetable oil
  1 egg white
  1/3 c. Italian-seasoned breadcrumbs
  Cooking spray
Remaining ingredients:
 1/2 c. (2 ounces) shredded mozzarella
  2 T Parmesan
  1/8 t. black pepper
  cooked lasagna noodles

1.  To prepare sauce, heat 1/2 teaspoon vegetable oil in a small saucepan over medium-high heat. Add onion; sauté 5 minutes or until lightly browned. Add garlic, and sauté 30 seconds. Add wine; cook 1 minute. Add tomatoes and the next 5 ingredients (tomatoes through tomato sauce). Reduce heat, and simmer 20 minutes.
2.  Preheat oven to 450°.
3.  To prepare eggplant, arrange the slices in a single layer on paper towels. Sprinkle 1/8 teaspoon salt on both sides of eggplant. Let stand 15 minutes, and pat dry. Combine water, 1 teaspoon oil, and egg white in a shallow bowl, stirring with a whisk. Place the breadcrumbs in another shallow bowl. Dip eggplant in egg white mixture, and dredge in breadcrumbs. Place breaded slices on a baking sheet coated with cooking spray. Bake at 450° for 24 minutes or until eggplant is golden and crisp, turning after 12 minutes. Cool on a wire rack
4.  Combine cheeses and 1/8 teaspoon pepper. Spoon 1/4 cup sauce into bottom of an 8 x 4-inch loaf pan. Line some noodles over sauce. Arrange a single layer of eggplant slices over noodles; top with 1/4 cup sauce and about 3 tablespoons cheese mixture. Repeat the layers.

I have never come across a better eggplant recipe!  I usually HATE eggplant but actually ate the eggplant plain before adding to the lasagna and it was really good!  Recipe from 

No comments:

Post a Comment