Friday, August 16, 2013

Eggplant Lasagna

Prep time: 1hr
Cook time: 30min
Serves: 6

2 Large Eggplant cut into 1/4 inch slices
1 Large Onion, Minced
4-8 Garlic Cloves, Minced (You decide how garlicky you want it!)
56oz Canned Diced Tomatoes with Liquid (I used fire-roasted)
Handful of Basil Leaves (15-20) Roughly Chopped
20oz Grated Cheese (I used sharp cheddar and parmesan)
Olive Oil

Peel and cut your eggplant and lay them out on paper towels. Thoroughly salt the tops and set the timer and wait for 30min as this helps them to release moisture and lose the bitterness.  Flip them over and salt the opposite sides for another 30min. Once this process is done, thoroughly rinse them with cold water and get all the salt off.

During the eggplant prep, you can sauté your onions and garlic, add in the whole cans of tomatoes. Add basil, salt and pepper to taste. Bring to a boil and then simmer for 25min. The sauce will thicken. Remove from the heat and deal with your salted eggplant.

Brush both sides of the eggplant wit the olive oil and place them in the pan to warm/soften before cooking them in the lasagna. Remove them to more paper towels.

Grease a 9x13 glass dish with olive oil.  Cover the bottom of the dish  with a layer of eggplant. Then a layer of sauce. Then sprinkle some cheese. Repeat layers and end with a layer of cheese on top.

Bake for 30min at 350F. Enjoy!!

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