In an effort to spice things up, and to use the abundance of vegetables we receive in our produce share every other Monday, I have been attempting to prepare Meatless Monday meals as often as possible. It’s not always practical because of our jobs (it’s also easier to eat Sunday leftovers on Monday).
I made a roasted eggplant lasagna/parmigiana the other day. It was easy to make.
2 eggplants peeled and sliced thin
3 cups ricotta cheese
1.5 cups of grated Parmesan cheese
2 cups grated mozzarella cheese
1 28oz can of crushed tomatoes
3-4 tbs chopped fresh Italian herbs (basil, oregano, parsley)
salt and pepper to taste.
Method: heat oven to broil/or 500 degrees. lightly oil eggplant slices and roast/broil until just tender. Remove from heat and set aside. Reduce oven temperature to 375. In large bowl, place tomato, chopped herbs, 2-3 tbs of olive oil, salt and pepper, and combine. Set aside. In medium bowl. Mix together ricotta and 1 cup of Parmesan cheese (you can add one beaten egg if you’d like). Set aside. When eggplant is cool enough to handle, assemble dish. In heat proof baking dish place 1 ladle of tomato sauce at bottom of dish. Arrange single layer of eggplant. Spoon half of ricotta mixture. Arrange another layer of eggplant, sauce, second half of ricotta mixture, and top with eggplant. Spoon remaining sauce on top and top with mozzarella and remaining Parmesan cheese. Bake at oven at 375 until bubbling and cheese on top is golden brown. VERY IMPORTANT: Allow at least 30 minutes to cool so the dish can set up and cut more easily.