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Eggplant Lasagna Recipe - Cooking Index

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Eggplant Lasagna

Courses: Main Course
Serves: 6 people

Recipe Ingredients

2 cups 396g / 13ozEggplants - (1 1/2 lbs ea) (large)
  Tomato Sauce
1 tablespoon 15mlOlive oil
1 cup 62g / 2.2ozFinely-chopped onions
3/4 lb 340g / 11ozSliced Crimini or Shiitake mushrooms - (abt 4 cups)
1 tablespoon 15mlSlivered garlic
1/2 teaspoon 2.5mlFennel seed - crushed
1 cup 237mlWhite wine
28 oz 795gItalian tomatoes - (1 can) - chopped
3 tablespoons 45mlChopped sun-dried tomatoes - optional
1/4 cup 36g / 1.3ozChopped fresh basil
  (or 2 teaspoons dried basil)
  White Sauce
2 tablespoons 30mlOlive oil
1/4 cup 15g / 0.5ozMinced shallots or green onions - white part only
1/3 cup 20g / 0.7ozFlour
2 1/2 cups 592mlMilk
1/4 teaspoon 1.3mlFreshly-grated nutmeg
1/3 cup 48g / 1.7ozFreshly-grated fontina cheese
  (or smoked or regular mozzarella cheese)
  Salt - to taste
  Freshly-ground black pepper - to taste
  To Assemble
1 lb 454g / 16ozFresh lasagna noodles - cooked
8 cups 320g / 11ozLoosely-packed spinach leaves - washed well, stems removed, dried
3/4 cup 109g / 3.8ozFreshly-grated Parmesan cheese
  Seasoned Bread Crumbs - see Note

Recipe Instructions

* Note: see the "Seasoned Bread Crumbs" recipe which is included in this collection.

Remove stems from eggplants and slice lengthwise in 1/4-inch thick slices. Arrange in a single layer on a lightly oiled baking sheet or two and roast in a preheated 425 degree oven for 10 to 12 minutes or until eggplant is lightly browned and cooked through but not mushy. Set aside.

Heat 1 tablespoon of olive oil in a saute pan over moderately-high heat and add onions, mushrooms, garlic and fennel seed. Continue to cook until mushrooms release their liquid. Add 1/2 cup white wine and continue to cook until liquid has mostly evaporated and mushrooms are beginning to brown. Stir in tomatoes, sun-dried tomatoes and basil and simmer uncovered until sauce has thickened, 20 to 30 minutes. Season with salt and pepper.

While tomato sauce is cooking make the white sauce. Heat 2 tablespoons olive oil in a sauce pan and add shallots and cook until shallots are soft but not brown. Add flour and cook over moderate heat stirring regularly for 3 to 4 minutes. Add milk and remaining 1/2 cup wine whisking constantly until sauce thickens. Continue to cook for 4 to 5 minutes to cook out starchiness. Season with nutmeg, salt and pepper to taste. Stir in fontina and set aside. Sauce should be fairly thick -- thin if necessary with additional milk or wine.

To assemble lasagna: Lightly oil an 8- by 12-inch baking dish. Spread 1/2 cup or so of tomato sauce on bottom. Add layers of noodles, eggplant, spinach, white sauce and a sprinkling of 2 tablespoons or so of Parmesan cheese over top. Continue layering in this manner. Cover loosely with foil and bake in a preheated 375 degree oven for 35 to 40 minutes. Uncover and sprinkle with Seasoned Bread Crumbs and bake for 10 to 15 minutes longer or until crumbs are golden brown. Let lasagna rest for 5 to 10 minutes before serving.

This recipe yields 6 to 8 servings.

COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9647 broadcast 08-12-1996) - Downloaded from their Web-Site -


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