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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Eggplant Lasagna Recipe

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This recipe for Eggplant Lasagna is from The Tafuro Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large eggplants
4 Lbs whole milk ricotta cheese
1 egg
1 cup grated Parmesan or Romano cheese
Large bunch (about 10-15 leaves) fresh basil
Large bunch fresh parsley
1 tsp dried oregano
(lots of) Fresh cracked pepper
(about) 6 cups "Sunday Tomato Sauce" heating on stovetop
1/2 Lb sharp slicing provolone cheese
3 bags washed baby spinach
8-10 cloves garlic, smashed then chopped
extra virgin olive oil (EVOO)
sea/kosher salt
4 large portabello mushroom caps
Directions:
Directions:
Peel 1/2 of skin off eggplants, lengthwise (1/4 on,1/4 off, and so on).
Slice eggplants, lengthwise into approx 1/2 inch thick slices.
Place on cookie sheets on thin layer of EVOO and salt on top.
Bake at 350 for 10-15 minutes, until they start to soften, and are slightly brown. Set aside.
In a large mixing bowl, combine ricotta, Parmesan (or Romano), 1 egg,cracked pepper and 1/2 chopped parsley and basil.
Set aside.
1st saute`= 1/2 chopped garlic, EVOO, baby spinach till wilted. Remove from pan and set aside onto paper towel to absorb water.
2nd saute`=1/2 chopped garlic, some basil, parsley, oregano, cracked pepper, EVOO and sliced portobello caps. Saute till liquid evaporates. Set aside.
Combine to form casserole in layers=
Small amount of tomato sauce in bottom of pan (about 1/2 cup) with small amount (about 2 Tbsp) of EVOO.
Then, layer of eggplant to cover bottom of pan.
Follow with layer of cheese mixture. Then, layer of all spinach. Next, eggplant, 1/2 of sliced provolone, more cheese mixture, mushrooms, and another eggplant layer. Add about 1 cup tomato sauce on top.
Bake casserole for approximately 30 minutes at 350º, until bubbly.
For last 5 minutes, add remaining provolone cheese layered on top with about 2 cups tomato sauce on top of that.
Remove from oven, allow to rest for 10-20 minute before slicing in squares.
Serve with hot tomato sauce on top of square on dish.
Personal Notes:
Personal Notes:
We developed this recipe when Erica was no longer able to eat eggplant parmigiana with breadcrumbs. It turned out to be a healthy, delicious alternative!

 

 

 

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