Eggplant Lasagna
A craveable meatless Italian delight
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.
