Eggplant Veggie LasagneFrom spaceyrae 8 years ago
- 1-box of Pomi chopped tomatoes (or any can of tomatoes) shopping list
- 1-bag of pre-grated Italian cheese mix shopping list
- 1-pkg of low-skim mozzerella cheese shopping list
- 1-large eggplant shopping list
- 1-pkg of pre-sliced crimini mushrooms (or button) shopping list
- 4-small vine-ripened tomatoes shopping list
- 2-small zuchinnis shopping list
- 1-pkg of pre-julienned sliced carrots shopping list
- 1-bag of spinach (optional) shopping list
- a bunch of fress basil shopping list
- 2-gloves of garlic (or as much as you prefer) shopping list
- italian spice blend shopping list
- crushed red-pepper shopping list
How to make it
- Preheat oven to 350.
- Prep & set aside:
- dice tomatoes
- grade cheese (if necessary)
- slice eggplant in thin long slices (as this is replacing your noodles) the less skin the easier to eat.
- grade zucchini (I use a cheese grader or you can julienne)
- slightly steam carrots (I find when I don't steam them a little, they tend to be too crunchy for my liking)
- boil spinach (if you choose to add)
- I've also done this dish with bell peppers
- Take the box or can of tomatoes and heat on a low flame in saucepan. Add garlic and seasoning to your liking. Once sauce has simmered and is almost done, add fresh vine-ripened tomatoes. You can also use a pre-made sauce if you so choose. There are no rules to this dish!
- How I build this dish:
- In an 8x8 square glass dish I put a little sauce on the bottom, then put a layer of eggplant, a layer of more sauce then some zucchini, carrots, mushrooms & spinach. Add a layer of cheese and season with Italian seasoning & crushed red pepper. Repeat the layers as much as your pan allows you too. Top off with a final layer of cheese, seasoning and chopped fresh basil.
- Cover with foil and bake for 45-55 minutes. If all the liquids appear to be bubbling and the cheese is melting, then take off the foil and broil to just brown the cheese.
- Please note, with all the veggies comes a lot of liquid. I just use a turkey baster at the step of removing the foil and remove as much of the liquid that I can. Once the cheese is browned to your liking remove and let stand for a few minutes before serving. Top off of with Parmesan cheese and fresh basil. This dish always seems to be better the next day!
The Cookspaceyrae Alameda, CA
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