Blogging Melodrama

My Eggplant Lazagna

1 Large or 2 med eggplants peeled and sliced lengthwise in 1 1/2" slices (like lasagna noodles) just fit them into baking dish without overlapping
1 small onion minced
3 large cloves garlic minced
26 -32 ounces spaghetti sauce
When I use canned or jar I use 3 cheese or mushroom, but as always home made is best even if it has some meat in it.
6-8 large mushrooms
Any eatable mushroom is fine, just make sure they are cleaned & sliced. If using ones with black under buttons, scrape clean with a teaspoon before slicing.
3 cups Friga Part skim Ricotta cheese
2 # fresh shredded mozzarella cheese
1 cup grated Romano cheese
1-cup Parmesan cheese
Olive oil in spray bottle
Italian seasoned bread crumbs
Salt and fresh ground pepper to taste

Preheat oven to 350°
Prepare all ingredients and equally divide into portions for 3 layers eggplant.

To prep13x9 baking dish, spray with olive oil and smear around the bottom and sides to cover surface of baking dish.
Then:
Add enough sauce to cover the bottom and lay first layer of eggplant. Fit together like a puzzle leaving little spacing between eggplant slices.
Begin layering with onion, garlic, and all cheeses.
Repeat for three layers beginning each layer with sauce.
End by topping the three layers with sauce and cheese for looks.

Bake at 350° about 1 1/2 hours depending your oven.
When eggplant is tender, let it rest out of the oven while tossing a salad and broiling some garlic bread.
Cut into 6-9 servings

I'm an eggplant lover and have discovered it isn't always necessary to pre-cook the slices before layering. It's nice to cut down the baking time, but causes much more work for the cook. I like to let the oven do the work for me.
If you like the flavor of seasoned breadcrumbs on your eggplant (that’s what I use when I fry before baking) just shake a light layer of breadcrumbs on the eggplant after spraying with olive oil and before adding the other ingredients in each layer. It helps the bread crumbs stick to the eggplant and adds flavor.
This recipe freezes nicely too, for quick recycled meals.

posted by Jan myrz @ 9:32 PM