Eggplant And Portobello (Lasagnas) With Roasted Tomato Vinaigrette
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
58
Spice
51
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400°F
2
Arrange tomatoes and fennel in 13x9x2-inch glass baking dish
3
Drizzle oil over; toss to blend
4
Bake until fennel is tender and begins to brown, about 45 minutes
5
Cool
6
Spray 2 nonstick baking sheets with vegetable oil spray
7
Arrange eggplant and mushroom slices on prepared sheets
8
Bake until vegetables are tender, about 30 minutes for eggplant slices and 40 minutes for mushrooms
9
Puree tomato mixture in processor
10
Transfer to strainer set over bowl
11
Press on solids to extract liquid; discard solids
12
Stir vinegar into liquid
13
Season vinaigrette with salt and pepper
14
Stir spinach in large nonstick skillet over medium-high heat until wilted, about 1 minute
15
Remove from heat
16
Preheat oven to 350°F
17
Spray four 1 1/4-cup custard dishes with vegetable oil spray
18
Line each dish with 2 eggplant slices in crisscross pattern
19
Sprinkle with salt and pepper
20
Top each with 1/4 of spinach
21
Top each with 1 mozzarella slice
22
Arrange pepper strips over, then basil and mushrooms
23
Top with remaining eggplant slices, cutting to fit
24
Sprinkle with salt and pepper
25
Cover each dish with foil
26
(Vinaigrette and lasagnas can be made 1 day ahead
27
Cover separately; chill
28
) Bake lasagnas until very tender, about 25 minutes
29
Remove foil
30
Using small knife, cut around vegetables to loosen
31
Invert onto plates
32
Spoon vinaigrette over
33
Preheat oven to 400°F
34
Arrange tomatoes and fennel in 13x9x2-inch glass baking dish
35
Drizzle oil over; toss to blend
36
Bake until fennel is tender and begins to brown, about 45 minutes
37
Cool
38
Spray 2 nonstick baking sheets with vegetable oil spray
39
Arrange eggplant and mushroom slices on prepared sheets
40
Bake until vegetables are tender, about 30 minutes for eggplant slices and 40 minutes for mushrooms
41
Puree tomato mixture in processor
42
Transfer to strainer set over bowl
43
Press on solids to extract liquid; discard solids
44
Stir vinegar into liquid
45
Season vinaigrette with salt and pepper
46
Stir spinach in large nonstick skillet over medium-high heat until wilted, about 1 minute
47
Remove from heat
48
Preheat oven to 350°F
49
Spray four 1 1/4-cup custard dishes with vegetable oil spray
50
Line each dish with 2 eggplant slices in crisscross pattern
51
Sprinkle with salt and pepper
52
Top each with 1/4 of spinach
53
Top each with 1 mozzarella slice
54
Arrange pepper strips over, then basil and mushrooms
55
Top with remaining eggplant slices, cutting to fit
56
Sprinkle with salt and pepper
57
Cover each dish with foil
58
(Vinaigrette and lasagnas can be made 1 day ahead
59
Cover separately; chill
60
) Bake lasagnas until very tender, about 25 minutes
61
Remove foil
62
Using small knife, cut around vegetables to loosen
63
Invert onto plates
64
Spoon vinaigrette over