Serving Up the Harvest by Andrea Chesman

Author:Andrea Chesman
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 2007-03-24T16:00:00+00:00

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eggplant lasagna

Eggplant adds a meaty quality to this vegetarian lasagna, which is a very popular item at potlucks and buffet dinners. It is also a good way to introduce reluctant children to eggplant. You don’t have to tell them what they are eating until they have cleaned their plates.

SERVES 6–9

⅓ cup extra-virgin olive oil

4 garlic cloves, minced

2 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh thyme

Salt and freshly ground black pepper

2 large eggplants (about 3 pounds), peeled and sliced lengthwise ⅜ inch thick

1 pound (about 2 cups) ricotta cheese

1 egg, slightly beaten

2 tablespoons chopped fresh basil

3 cups shredded mozzarella

1 cup freshly grated Parmesan

4 cups well-seasoned tomato sauce

12 no-cook lasagna noodles

1 Preheat the oven to 425°F. Lightly grease two large sheet pans (preferred) or shallow roasting pans with oil.

2 Combine the oil, garlic, rosemary, thyme, and salt and pepper to taste in a small bowl. Mix well. Brush the eggplant slices on one side with the seasoned oil and set the slices, oiled-side down, on the prepared pans. Roast in the oven for 15 to 20 minutes, until browned on the bottom. Brush the second side with oil, turn the slices over, rotate the pans from top to bottom and side to side, and continue roasting for another 15 to 20 minutes, until browned on the second side. Remove the pans from the oven and reduce the oven temperature to 350°F.

3 Combine the ricotta, egg, and basil in a medium bowl and mix well. Combine the mozzarella and Parmesan in a second bowl and toss to mix.

4 To assemble the lasagna, spread about 1 cup of the sauce in a 9-inch by 13-inch baking dish. Place three lasagna noodles over the sauce. The noodles should not touch or overlap. Spread 1 cup of the sauce over the noodles. Arrange a layer of one third of the eggplant over the sauce. Spread one third of the ricotta mixture evenly over the eggplant. Sprinkle a fourth of the mozzarella and Parmesan cheeses on top. Repeat the layer twice. Top with the remaining three lasagna noodles. Spread the remaining sauce on top. Sprinkle with the remaining mozzarella and Parmesan. Cover with foil.

5 Bake the lasagna for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, until hot and bubbly.

6 Let the lasagna stand for 5 minutes before cutting into serving pieces. Serve warm or hot.

note The lasagna can be assembled and held for up to 8 hours in the refrigerator. Add 15 minutes to the baking time if it is cold when placed in the oven. Or the lasagna can be baked in advance and frozen for up to a month. Bake it still frozen and covered with foil, adding 30 minutes to the baking time.

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