Eggplant Lasagne

lasagna
eggplant
lasagne
(Kat Kanning) #1

I was typing this out for my brother, so I thought I’d share it here.

Eggplant Lasagne

Prep time is about 2 hours.

First I take 2 eggplants, cut them about 1/3 ro 1/2 inch thick. I cut them longwise, but it doesn’t really matter. Then I rub both sides with salt and let the pieces sit in a strainer in the sink for an hour. This is to make them weep before cooking. It gets some of the water out so they don’t make your sauce so runny. Then I just wipe off the pieces and pat dry, brush with olive oil and bake them on 400 degrees about 15-20 minutes, until they start looking cooked/browned.

While the eggplant is sitting in the sink, I generally make the sauce. Brown hamburger with garlic and rosemary, salt, bell peppers, onions and mushrooms. (whatever you like in there). Add your tomato sauce…I just used crushed tomotoes today. Simmer until ready to use.

When your eggplant is done roasting, lay it out in your lasagne pan like you would noodles. It’ll be thicker than noodles, so I do less layers. Layer eggplant, sauce, ricotta and mozerella, and I do a spinach layer. I usually can only do like 2-3 layers. Top with mozerella and parmesan, sprinked on top with garlic powder. Cook in your 400 degree over for about half hour, until top is nice and brown. It’s better if you let it sit after it cooks for a while. The flavors and moisture gets sucked up into the eggplant more. We’re not usually that patient about this step.

(Jay Morris) #2

This sounds pretty great, Im gonna put this on my list to make!

(ryancrawcour) #3

Sound delicious. Any particular Ricotta you recommend? And is the mozzarella you use the white soft buffalo kind in brine that you get from a deli, or the kind that comes in a block in the supermarket that you shred?

(Larry Lustig) #4

Ricotta is a whey cheese and may cause problems for folks with insulin issues. Could replace with a bechamel sauce.

#5

Careful, bechamel sauce contains flour. You can use diced or ground fresh cheeses (like fresh mozarella, farmers cheese, curds, burrata, etc) if you want to stay away from whey cheese (ricotta).

(Larry Lustig) #6

I presume that there’s a gum-thickened version of bechamel somewhere. But even if you had to make it with a tablespoon of corn starch it would probably be less impactful on folks looking to avoid insulin generation that a lot of whey protein (I’m going on the self-study that @richard posted elsewhere on the forum).

(Meeping up the Science!) #7

Just use “poor man’s ricotta” which American Italians have done for a century - cottage cheese. Drain it. Almost no whey. Just make sure to find one without fillers and that it has 4% fat.

(Jay Ruanmom) #8

Tried this and added zucchini as well. It turned out great and I would def make this again !!