But, in my continuing attempt to eat more vegetables, I decided to give it a shot. Dana and I talked to the lady at the eggplant booth for a while, and she suggested roasting it with olive oil, so I decided to give that a try. I had also heard that eggplant lasagna is pretty good, so this is my version of that.
Eggplant Lasagna ala Lindsey
olive oil for drizzling
3/4 cup parmesan cheese
15 oz tomato sauce
15 oz petite diced tomatoes
salt and pepper
1 1/2 cup mozzarella cheese and then some...
Cut the end off of the eggplant and peel it. Slice it into 1/2 in thick circles. Drizzle with olive oil, top with parmesan, and cook at 400 degrees for about 50 minutes, flipping once.
I thought it was kind of weird that there's no sign of purple in the vegetable after you peel it- I had kind of hoped the purple went all the way through...
Anyway, while the eggplant is finishing up, combine the tomato sauce, diced tomatoes, and salt and pepper in a pot on the stove. Heat through and add fresh basil from your garden if you have it.
|Sorry it's fuzzy- one handed picture!|
By now your eggplant should look like this:
Now it's time to layer. Pour some of the tomato mixture into your baking pan of choice. Then add a layer of eggplant.
Now hopefully you've got your mozzarella ready to go.
Now rinse and repeat until all of your ingredients are gone (don't actually rinse)...