Eggplant Lasagna
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
41
Spice
45
Sweetness
49
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 large
Egg2 tbsps
Oregano Leaves (freshly picked)5 cloves
Garlic1 large
Onion (diced)2 tbsps
Tomato Paste1 cup
Basil Leaves (fresh)Directions:
1
Preheat oven to 400 degrees F
2
Arrange sliced eggplant in a single layer on 2 sheet pans
3
Brush on both sides using 3 tablespoons of oil and season with salt and pepper
4
Roast the eggplant until it is soft and golden
5
Turn slices halfway through, about 25 minutes
6
Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms
7
Saute until soft for about 7 minutes
8
Add the minced garlic and chopped thyme
9
Cook for another 2 minutes
10
Once the mushrooms are cooked remove and set aside to cool
11
In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper
12
Mix well
13
Brush an 8-inch baking dish with oil
14
Spread half of the marinara sauce on the bottom of the prepared baking dish
15
Lay 4 slices on top followed by the ricotta mixture
16
Lay another 4 slices of eggplant and finish with marinara sauce
17
Top with the remaining 1/2 cup Parmesan
18
Bake until golden brown, at 350 degrees, for 30 minutes
19
Preheat the oven to 400 degrees F
20
Peel 5 cloves garlic and place them in a square of foil
21
Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil
22
Wrap up the foil and place it directly on the oven rack
23
(Be sure that the foil packet is secure so no oil will leak out
24
) Roast the garlic until it's brown and tender, about 25 minutes
25
Allow to cool enough to touch and squeeze the garlic from the skins
26
Set aside
27
Saute onions and carrots with the oil in a medium saucepan
28
Add tomato paste and stir well
29
This will cook off the tomato paste and give a nice orangy color
30
Cook for about 10 minutes
31
When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated
32
Pour in the tomatoes
33
Fill the empty can with water and add it to the pan
34
Bring to a boil then lower the heat to a simmer
35
Simmer for 1 hour, uncovered
36
Stir occasionally
37
Once sauce is ready carefully pour it into the food processor and puree until smooth