Eggplant Lasagna Recipe - Cooking Index
Eggplant Lasagna Recipe - Cooking Index
These lasagna noodles are not precooked. The assembly must be done a day ahead so that the noodles soften before they are baked. De Cecco lasagna noodles work well as they are quite thin. But if you want to serve the lasagna shortly after its assembly, cook the noodles according to the directions on the package. Be sure to buy a very flavorful tomato sauce.
Type: Pasta, Vegetables| Eggplant | ||
| 1 | Eggplant (large) | |
| Olive oil cooking spray | ||
| 1/4 teaspoon | 1.3ml | Coarse salt |
| Freshly-ground black pepper - to taste | ||
| Ricotta | ||
| 1 | Container part-skim ricotta - (15 oz) | |
| 1/4 cup | 36g / 1.3oz | Grated Romano cheese |
| 1 | Egg | |
| 1 cup | 40g / 1.4oz | Stemmed basil leaves - (loosely packed) |
| Assembly | ||
| 1 | Spicy tomato sauce - (24 oz) | |
| 6 | Lasagna noodles - uncooked | |
| 2 cups | 292g / 10oz | Shredded part-skim mozzarella cheese |
| 1/4 cup | 36g / 1.3oz | Grated Parmigiano-Reggiano cheese |
For the Eggplant: Peel and cut eggplant lengthwise into 3/8-inch-thick slices. Arrange eggplant slices in single layer on 2 baking sheets coated with cooking spray. Lightly spray tops with olive oil spray, then season with salt and pepper to taste.
Broil eggplant on high, 1 sheet at a time, about 5 to 8 inches from heat source, until soft and lightly browned, about 2 1/2 minutes. Use spatula to turn slices, and season with salt and pepper. Broil 2 1/2 minutes more. Repeat with other baking sheet. Set aside.
For the Ricotta: Put ricotta, cheese, egg and basil in bowl of food processor and mix well, about 1 minute. Set aside.
To Assemble: Coat 8-inch baking dish with cooking spray. Spread 1 cup sauce in dish. Place 3 lasagna noodles over sauce, slightly overlapping. Spread 1/2 ricotta mixture over noodles. Top with 4 eggplant slices. Sprinkle eggplant with 1 cup mozzarella. Repeat layering. Finish with remaining sauce and grated Parmigiano-Reggiano cheese.
Cover with plastic wrap. Refrigerate overnight. Let come to room temperature before baking.
Bake, uncovered, at 350 degrees until bubbling and lightly browned, about 55 minutes. Let rest 10 minutes. Cut into 6 squares. Serve hot or at room temperature.
This recipe yields 6 servings.
Each serving: 386 calories; 1,010 mg sodium; 85 mg cholesterol; 16 grams fat; 36 grams carbohydrates; 27 grams protein; 1.03 grams fiber.
Source:
The Los Angeles Times, 01-26-2000
Average rating:
8 (2 votes)
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