This is another recipe that will appeal to our meatless crowd. However, we think you carnivores out there may want to stick around. Our blog name speaks to our love of flavor, meat or no meat – and we love meat. If you give this Eggplant Lasagna a try you may just find the lack of meat isn’t even noticeable.
Sometimes we over-analyze and make assumptions based on what’s in a recipe or even what is missing. We are in the business of palate pleasing and we wouldn’t post a recipe that wouldn’t satisfy all comers. Lasagna is a familiar dish to all walks of life with obvious Italian roots.
We’ll limit the commentary here because we want to get to it. There are quite a few ingredients but do not dismay. This recipe is not overly complex. So gather up all the goods and let’s get going.
Preparation: Eggplant Lasagna
Mise en place is the name of the game to simplify the cooking process. The list is a little extensive in this one so it will only make your life easier to adopt this strategy.
The Eggplant: Slice and Sweat
The first thing you will want to do is slice the eggplant. We suggest 1/8″ thick thin slices to aid in cutting the lasagna into portions later on. The eggplant takes the place of the pasta in this dish and if you prefer it thicker we would recommend cooking it some ahead of time before assembling. We also recommend removing the skin which can make for tough cutting later on.
Once the eggplant is sliced you will want to sweat it. Eggplant contains a lot of water and no one wants a watery sauce or finished product. Simply salt it and let it sit on a cooling rack or other slightly elevated and aerated surface for at least a half hour. Go for a walk or check your Facebook to pass the time (Ha!). You will see water droplets form on the surface (i.e. the sweat). Rinse the salt off and pat the eggplant dry. Set it aside until assembly.
The Sauce
In a sauce pan or high walled pan, heat the oil. Add onion and bell pepper and saute for 3 – 4 minutes, stirring occasionally. Add the garlic and saute for another 1 – 2 minutes, stirring occasionally. Add the mushrooms and continue sauteing and stirring occasionally for another 3 – 4 minutes. Add the tomatoes, tomato sauce, tomato paste, herbs, crushed red pepper, salt, and black pepper. Simmer for 10 – 15 minutes, stirring occasionally and breaking down the tomatoes with the side of a wooden spoon.
Meanwhile, combine the parmesan, ricotta, and egg in a bowl. Mix thoroughly with a fork or whisk.
Eggplant Lasagna: The Build
In a square pan (8″ – 10″) spread a thin layer of sauce. Place two slices of eggplant over the sauce. Layer half the cheese/egg mixture on top, spreading evenly. Layer ⅓ of the mozzarella on top of that. Build the second layer the same way. On the third layer lay 2 more slices of eggplant (6 total to this point). Layer additional sauce and the remaining ⅓ of the mozzarella on top.
The Final Countdown
Cover lightly with foil and bake for 30 minutes on 375°F. Remove foil and bake for another 10 minutes, or until cheese starts to take on color. Remove from oven and let cool for 8 – 12 minutes. Garnish with additional shredded or shaved parmesan and fresh parsley. Serve immediately.
Equipment: Eggplant Lasagna
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Two kitchen essentials were used here. A skillet and a baking dish. Both are must haves in a successful kitchen. We love our ultra-durable, do-everything All Clad skillet. It will last a lifetime and is easy to maintain. If you’re in the market, give it a try (affiliate links):
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Eggplant Lasagna
Ingredients
- 1 Eggplant, large, sliced, skin removed ⅛" thick
- 1 tbsp Extra Virgin Olive Oil
- ½ Sweet Onion, diced
- ½ Red Bell Pepper, diced
- 2 cloves Garlic, minced
- 4 oz. Mushrooms, sliced
- 1 large can Whole tomatoes, peeled, undrained approx. 28 oz. can
- 1 can Tomato Sauce approx. 14 oz. can
- 1 can Tomato Paste approx. 6 oz. can
- 2 tsp. Dried Basil
- ½ tsp. Fresh Thyme
- 2 tsp. Fresh Oregano Can sub dried if fresh is not available
- 1 tsp. Italian Herbs Can be readily bought ground or in a grinder
- ½ tsp. Crushed Red Pepper
- Salt and Pepper, to taste For sauce
- 6 oz. Ricotta Cheese
- 1 Egg
- 6 oz. Fresh Parmesan Cheese, grated
- 8 oz. Fresh Mozzarella Cheese, grated
- Fresh Parsley, for garnish
Instructions
- Slice the eggplant in ⅛" slices. Remove skin if desired (recommended). Sweat the eggplant by adding a light coating of salt for at least a half hour and setting on cooling rack. Rinse off salt and pat dry. Set aside.
- The Sauce: In a sauce pan or high walled pan, heat the oil. Add onion and bell pepper and saute for 3 – 4 minutes, stirring occasionally. Add the garlic and saute for another 1 – 2 minutes, stirring occasionally. Add the mushrooms and continue sauteing and stirring occasionally for another 3 – 4 minutes. Add the tomatoes, tomato sauce, tomato paste, herbs, crushed red pepper, salt, and black pepper. Simmer for 10 – 15 minutes, stirring occasionally and breaking down the tomatoes with a wooden spoon.
- Meanwhile, combine the parmesan, ricotta, and egg in a bowl. Mix thoroughly with a fork or whisk.
- Lasagna Build: In a square pan (8" – 10") spread a thin layer of sauce. Place two slices of eggplant over the sauce. Layer half the cheese/egg mixture on top, spreading evenly. Layer ⅓ of the mozzarella on top of that. Build the second layer the same way. On the third layer lay 2 more slices of eggplant (6 total to this point). Layer additional sauce and the remaining ⅓ of the mozzarella on top.
- Cover lightly with foil and bake for 30 minutes on 375°F. Remove foil and bake for another 10 minutes, or until cheese starts to take on color. Remove from oven and let cool for 8 – 12 minutes. Garnish with additional shredded or shaved parmesan and fresh parsley. Serve immediately.
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