Eggplant Lasagna

Jul 25th

So I’m on a mini escape to the shore for a few days, but I couldn’t leave my husband without dinner. When I mentioned this to a friend, she said “I hope he knows how spoiled he is”. So to explain, it’s not that I make things like this for dinner all the time, it’s that if I’m not there to make SOMETHING for him, he just won’t eat or he will eat a couple of Cliff bars from Wawa. So the reason I’m leaving him with dinner is that I want him around and I’m concerned about his diet/health when I’m not around. Bottom line, don’t give me too much credit for making his dinners ahead. Selfishness is at it’s base.

I had two eggplants in the fridge that were only going to make it a little bit longer and all the other fixin’s I needed for lasagna. Baked ziti and lasagna are great ways to get rid of veggies, FYI.

I was going make this yesterday afternoon and keep it in the fridge so he could eat it for dinner on Monday and Tuesday, but I wanted to try it too so he had his first serving last night. It’s delicious; total comfort food. It would serve 4 VERY large servings or about 6 moderate size servings.

Eggplant Lasagna

2 lb. eggplants, diced (this was 2 largish globe eggplants)

1/4 c. extra virgin olive oil

1/4 tsp. black pepper

1/4 tsp. crushed red pepper flakes

*Salt to taste (don’t forget this step!)

1 lg. garlic clove (or several small), minced

14 oz. crushed tomatoes + 1/4 c. divided

Filling

16 oz. ricotta cheese

6 oz. mozzarella cheese, grated, divided (probably just under a cup, total)

1 egg

1/2 tsp. salt

1/4 tsp. pepper

1/4 c. chopped fresh basil

1/4 c. + 2 tbsp. grated Parmesan, divided

8 no boil lasagna noodles

salt and pepper

1. Preheat oven to 375 degrees.

2. Heat olive oil in pan over medium high heat. When oil has heated about 3 minutes, toss eggplant in oil. Saute, stirring occasionally, until almost completely soft.

3. Add garlic, pepper, crushed red pepper, and stir. Add salt to taste (literally, do a hefty sprinkle and then taste a piece of eggplant. When it tastes good, like you’d be happy with a plate of sauteed eggplant, you’ve salted enough).

4. Reduce heat to low and add crushed tomatoes. Stir and let the mixture gently simmer while you make the filling.

5. In a medium bowl, stir egg into ricotta cheese until completely mixed.

6. Add salt and pepper and stir again.

7. Add basil, 1/4 c. Parmesan and 5 oz. mozzarella cheese (about 2/3 c.); stir and set aside.

8. Stir sauce mixture again and taste for seasoning. In an 8×8 pan, spread a layer of eggplant/sauce mixture.

9. Top with two lasagna sheets.

10. Spread lasagna sheets with half of the ricotta mixture.

11. Repeat sauce, noodles, and the rest of the ricotta.

12. Top cheese with with remaining sauce, and noodles.

13. On top of noodles, spread a thin layer of crushed tomatoes (about 1/4 c.).

14. Top tomatoes with remaining cheese (1 oz. mozzarella and two tbsp. Parmesan).

15. Give a last sprinkle of salt and pepper.

16. Top with greased foil, and bake for 30 minutes.

17. Remove foil and continue to bake until cheese is totally melted (if it’s not already), about 5 minutes longer.

18. Let lasagna sit at least 15 minutes before slicing and serving. Will be okay in the fridge for several days. If freezing, let cool to room temp, cover with plastic wrap, then tightly with foil. Will freeze for several months.

Eggplant Lasagna

2 lb. eggplants, diced (about 2 largish globe eggplants)

1/4 c. olive oil

1/4 tsp. black pepper

1/4 tsp. crushed red pepper flakes

Salt to taste (don’t skip this step!)

1 lg. garlic clove (or several small), minced

14 oz. crushed tomatoes, + 1/4 c., divided

Filling

16 oz. ricotta cheese

6 oz. mozzarella cheese, grated, divided

1 egg

1/2 tsp. salt

1/4 tsp. pepper

1/4 c. chopped fresh basil

1/4 c. + 2 tbsp. grated parmesan, divided

8 no boil lasagna noodles

salt and pepper

1. Preheat oven to 375 degrees.

2. Heat olive oil in pan over medium high heat. When oil has heated about 3 minutes, toss eggplant in oil. Saute, stirring occasionally, until almost completely soft.

3. Add pepper, crushed red pepper, and stir. Add salt to taste (literally, do a hefty sprinkle and then taste a piece of eggplant. When it tastes good, like you’d be happy with a plate of sauteed eggplant, you’ve salted enough).

4. Reduce heat to low and add crushed tomatoes. Stir and let the mixture gently simmer while you make the filling.

5. In a medium bowl, stir egg into ricotta cheese until completely mixed.

6. Add salt and pepper and stir again.

7. Add basil, 1/4 c. parmesan and 5 oz. mozzarella cheeses; stir and set aside.

8. Stir sauce mixture again and taste for seasoning. In an 8×8 pan, spread a layer of eggplant/sauce mixture.

9. Top with two lasagna sheets.

10. Spread lasagna sheets with half of ricotta mixture.

11. Repeat sauce, noodles, and the rest of the ricotta.

12. Top cheese with with remaining sauce and then noodles.

13. On top of noodles, spread a thin layer of crushed tomatoes (1/4 c.).

14. Top tomatoes with remaining cheese (1 oz. mozzarella and two tbsp. parmesan).

15. Give a last sprinkle of salt and pepper.

16. Top with greased foil, and bake for 30 minutes.

17. Remove foil and continue to bake until cheese is totally melted (if it’s not already), about five minutes longer.

18. Let lasagna sit at least 15 minutes before slicing and serving. Will be okay in the fridge for several days. If freezing, let cool to room temp, cover with plastic wrap, then tightly with foil. Will freeze for several months.

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