Eggplant Lasagna is the alternative food recipe choice for the vegetarian people who loves Lasagna. Using eggplant instead of noodles, and no meat. So let's say it's a Vegetarian Lasagna Recipe , one of the original Italian Food RecipesIngredients :
2 eggplants, sliced length 3/4 inch thick (8 slices)
5 tablespoonful olive oil, plus more for covering the baking dish
rough salt and freshly grated black pepper, to taste
1 cup thinly sliced cremini mushrooms
2 cloves garlic, minced
1 tablespoonful freshly chopped thyme leaves
1 ( 15 ounce ) container whole milk ricotta cheese
3 eggs
1 cup grated Parmesan, divided
2 tablespoonful freshly chopped oregano leaves
2 cups Marinara Sauce, ( recipe follows )
Method :
Preheat oven to 400 degrees F
Arrange sliced eggplants in a single layer on 2 sheet pans. B
rush on both sides using 3 tablespoonful of oil and flavour with salt and pepper.
Roast the eggplant till it's soft and golden brown. Turn slices halfway through, cook about 25 minutes.
Meanwhile, in a medium frying pan add the remaining 2 tablespoonful of oil and the sliced mushrooms. Saute till soft for about 7 minutes. Add the minced garlic and chopped thyme. Cook for further 2 minutes. Once the mushrooms are cooked remove and set aside and allow to cool.
In a large bowl add the ricotta, eggs, 0,5 cup Parmessan, oregano, mushrooms, 2 teaspoonful salt and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.
Spread half of the marinara sauce on the bottom of the baking dish. Lay 4 slices on top followed by the ricotta mixture. arange another 4 slices of eggplant on top and finish with marinara sauce. Top with the remaining 0,5 cup Parmessan. Bake till golden brown, at 350 degrees temperature, for about 30 minutes.
For the Marinara Sauce :
5 cloves garlic
Rough salt and freshly grated black pepper, to taste
0,25 cup + 2 tablespoonful extra-virgin olive oil, divided
1 onion, cubed
3 carrots, peeled and cubed
2 tablespoonful tomato paste
1 cup fresh basil leaves
2 tablespoonful freshly picked oregano leaves
1 ( 28-ounce ) tin crushed tomatoes
Method :
Preheat the oven to 400 degrees F
Peel 5 cloves garlic and put them in a square foil
Spread the cloves with salt and pepper and drizzle with 2 tablespoonful olive oil.
Wrap up the foil and place it directly on the oven rack. ( make sure that the foil packet is secure so no oil will leak out )
Roast the garlic till it's golden brown and tender, for about 25 minutes.
Allow to cool enough to touch and squeeze the garlic from the skins. Set aside.
Saute onions and carrots with the oil in a medium saucepan.
Add tomato paste and stir well. This will cook off the tomato paste and give a nice orange color. Cook for 10 minutes.
After the vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together till well combined, Pour in the tomatoes
Fill the empty can with water and add it to the pan. Transfer to a boil then lower the heat and Simmer for about 1 hour, uncovered. Stir once in a while.
When the sauce is prepared, carefully pour it into the food processor and puree till smooth
This Eggplant recipes ( vegetarian recipe ) serve for 6
Check for my other variation of Lasagna Recipe :
Also check for my other Italian Recipe :
Preheat oven to 400 degrees F
Arrange sliced eggplants in a single layer on 2 sheet pans. B
rush on both sides using 3 tablespoonful of oil and flavour with salt and pepper.
Roast the eggplant till it's soft and golden brown. Turn slices halfway through, cook about 25 minutes.
Meanwhile, in a medium frying pan add the remaining 2 tablespoonful of oil and the sliced mushrooms. Saute till soft for about 7 minutes. Add the minced garlic and chopped thyme. Cook for further 2 minutes. Once the mushrooms are cooked remove and set aside and allow to cool.
In a large bowl add the ricotta, eggs, 0,5 cup Parmessan, oregano, mushrooms, 2 teaspoonful salt and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.
Spread half of the marinara sauce on the bottom of the baking dish. Lay 4 slices on top followed by the ricotta mixture. arange another 4 slices of eggplant on top and finish with marinara sauce. Top with the remaining 0,5 cup Parmessan. Bake till golden brown, at 350 degrees temperature, for about 30 minutes.
For the Marinara Sauce :
5 cloves garlic
Rough salt and freshly grated black pepper, to taste
0,25 cup + 2 tablespoonful extra-virgin olive oil, divided
1 onion, cubed
3 carrots, peeled and cubed
2 tablespoonful tomato paste
1 cup fresh basil leaves
2 tablespoonful freshly picked oregano leaves
1 ( 28-ounce ) tin crushed tomatoes
Method :
Preheat the oven to 400 degrees F
Peel 5 cloves garlic and put them in a square foil
Spread the cloves with salt and pepper and drizzle with 2 tablespoonful olive oil.
Wrap up the foil and place it directly on the oven rack. ( make sure that the foil packet is secure so no oil will leak out )
Roast the garlic till it's golden brown and tender, for about 25 minutes.
Allow to cool enough to touch and squeeze the garlic from the skins. Set aside.
Saute onions and carrots with the oil in a medium saucepan.
Add tomato paste and stir well. This will cook off the tomato paste and give a nice orange color. Cook for 10 minutes.
After the vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together till well combined, Pour in the tomatoes
Fill the empty can with water and add it to the pan. Transfer to a boil then lower the heat and Simmer for about 1 hour, uncovered. Stir once in a while.
When the sauce is prepared, carefully pour it into the food processor and puree till smooth
This Eggplant recipes ( vegetarian recipe ) serve for 6
Check for my other variation of Lasagna Recipe :
- Wild Mushroom Lasagna (Vegetarian Lasagna)
- Seafood Lasagna with Goat Cheese
- Lasagna di Pesce (Seafood Lasagna)
- Lasagna (Classic)
Also check for my other Italian Recipe :
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