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Recipe behind cut

Eggplant as Lasagna, adapted from the first edition of Vegetariana.

Needs one or two eggplants, your favorite tomato based spaghetti sauce, ricotta cheese, herbs and spices as you like them, olive oil, and some mozzarella.

Slice the eggplant in approximately half-inch disks, brush with olive oil, broil until brown (about 5-8 minutes), flip, brush, repeat. The book said to peel the eggplant first. They're insane.

While browning eggplant, mix italian herbs into the ricotta cheese and let rest for a few minutes. You could also put spices, pepper, etc. but don't go insane. It's supposed to be like a good lasagne.

In a rectangular baking pan (e.g. a pyrex pan sized to hold the amount of eggplant you've sliced) put a thin layer of the tomato sauce, lay eggplant disks out, put a spoon or so of seasoned ricotta on each disk, put on another eggplant disk to make a 'sandwich', add more tomato sauce on top, then put sliced or shredded mozzarella on top of that.

Bake for 30-35 minutes at 350.
The leftovers are good cold or hot.
This is a relatively low-carb substitute for lasagne.