Eggplant Lasagna Ingredients:
Sauce:
3 tablespoons olive oil,
1 medium onion, finely chopped,
4 large cloves garlic, minced,
2 cans (14.5 ounces each) whole tomatoes, crushed with juices,
1 can (15 ounces) crushed tomatoes,
1/2 cup dry red wine,
1 tablespoon chopped fresh basil (1 teaspoon dried),
1 tablespoon chopped fresh oregano (2 teaspoons dried),
2 tablespoons chopped fresh parsley (1 tablespoon dried),
Salt and pepper to taste.
Eggplant
2 large eggplants, sliced into 1/4-inch slices
Olive oil
Ricotta Cheese
Mixture
2 cups part-skim ricotta cheese
1 large egg
2 tablespoons chopped fresh parsley (1 tablespoon dried)
Salt and pepper to taste
Other Ingredients
3/4 pound instant no-boil lasagna sheets (see notes below)
12 ounces mozarella cheese, grated
3/4 cup freshly grated Parmesan cheese
For the sauce:
Heat the olive oil in a large saute pan over medium-high heat.
Add the onions and saute until softened, about 5 minutes.
Add the garlic and saute another minute.
Add the tomatoes, wine and seasonings.
Reduce heat; cover partially and simmer for about 20 minutes until
slightly thickened, stirring occasionally.
Taste for seasonings and set aside.
For the eggplant:
Lightly brush both sides of the eggplant slices with olive oil.
Roast, broil or grill until lightly browned on both sides and softened.
Set aside.
For the ricotta cheese mixture:
Place the cheese in a strainer or colander and let set for about 45 minutes to drain and discard liquids.
Transfer the cheese to a medium bowl.
Add the egg, parsley, salt and pepper; mix until well combined.
Set aside.
To assemble:
If necessary, soften the lasagna sheets in warm or hot water
according to package directions.
Place on a platter, being certain they will not stick together.
Preheat the oven to 375� F.
Lightly grease a 13x9x2-inch baking dish with olive oil or olive oil spray.
Place enough sauce in the bottom of the dish to cover lightly.
Place a single layer of lasagna sheets on top of sauce.
Layer 1/3 of the eggplant on top of the pasta, followed by 1/4 of the remaining sauce, mozarella and finally Parmesan.
Repeat the layers 3 times, ending with a layer of pasta.
Cover the top with sauce being certain to spread all over, then the remaining cheeses.
Cover tightly with foil.
Bake for 25 minutes; remove foil and bake an additional 10 to 15
minutes or until bubbly and lightly browned.
If lasagna browns too much before it’s hot, tent with the foil for the remaining time. Remove from oven and let stand 10 minutes before cutting.
Notes: No-boil lasagna sheets come in various sizes and shapes depending on the brand.
You can more accurately judge how many sheets you will need once you measure them.
Use your favorite homemade sauce or, in a pinch, a good quality jarred sauce.
You need at least 4 cups of cooked sauce in all, depending on how ‘saucy’ you like your Eggplant lasagna. It’s best to have more than enough.
Excess can be refrigerated or frozen for later use.
source jewish cuisine
