Tuesday, June 11, 2013

Eggplant Basil Lasagna

This is one of my most loved recipes, so I decided to post it on here for my family and friends who can't get enough of it. The recipe is written by memory and is not exact, but you can at least get the basic idea. Here goes:

Eggplant Basil Lasagna - bake in a 9x13 glass pan at 350 degrees F for about 30 min.

1 package pre-cooked lasagna noodles
1 1/2 jars of your favorite tomato sauce
1 small bunch fresh basil
2 small or 1 large eggplant (aubergine)
1 tub ricotta cheese
1 egg
nutmeg, salt & pepper to taste
1 package shredded mozzarella
1 package grated asiago
1 package grated Parmesan (or use a combination of your preferred Italian cheeses)
olive oil, 1-2 cloves minced garlic, pepper to taste

First start by slicing the eggplant about 1/4" thick. Place all slices individually on a cookie sheet and sprinkle with ample amounts of salt. Let rest for about 20 minutes or until sufficient water has beaded up on the surface. Blot surface with a paper towel. Flip over the slices and do the same on the other side. In a bowl put olive oil, minced garlic and pepper and whisk together. Use enough olive oil to lightly coat your eggplant. Put eggplant in this mix and hand toss to evenly coat. Place eggplant individually on cookie sheet and bake at 350 degrees F for about 20 minutes or until tender. Flip pieces half way through.

While the eggplant is baking, prepare the cheese mix. Mix ricotta, egg, nutmeg, salt & pepper in a bowl. Add desired amounts of 3 cheeses and blend. Set aside.

When eggplant is ready, begin layering your lasagna. Start with a nice layer of tomato sauce, then noodles, then layer of eggplant and chopped fresh basil. Next layer with noodles and all of cheese mix. Next layer with noodles, eggplant, chopped fresh basil, noodles, and sauce. Top with a generous layer of shredded mozzarella and other cheeses if desired. Cover with aluminum foil and bake. Take off aluminum foil towards the end of cooking to melt cheese. Serve with fresh basil and enjoy!

Sorry that the recipe is not precise. I will try to write down exact quantities next time I make it, but then again being creative and having fun is part of the cooking process and a way to make a recipe yours. This recipe is a winner mainly because of the eggplant, so it is very important to salt, marinate and bake the eggplant. Now go on and impress your family and friends. Cheers!

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