In Season: Eggplant Lasagna

I found the most gorgeous eggplant at last week’s farmers market.  Really gorgeous.  The skin was deep purple and flawless and the tops were bright green–they looked almost fake.  Well, that was until I put them into my refrigerator and completely forgot about them.  Today I opened up the produce drawer and saw them peeking out at me from the back, but they weren’t looking so pretty anymore!!  They’d gotten a little battered up in there, being shoved further and further back all these days in a row.  A bunch of dents, a few brownish spots, and their tops had gone brownish as well.  They wouldn’t have gotten a second glance from even an ugly zucchini.  I felt terrible for neglecting them, so I decided to give them a veggie makeover and make them beautiful again.

oct-food-005Eggplant lasagna it would be.  I don’t have the time or inclination to bother with either breading or frying eggplant, as is traditional in many Eggplant Parmesan recipes.  Instead, I peeled and thinly slice the eggplant, brush with some olive oil and season with salt, and under the broiler they go.  This method is fast, easy and no mess.  Then I layer the pre-cooked eggplant, lasagna style, with tomato sauce, ricotta cheese, Parmesan cheese, and top the entire thing with shredded mozzarella.  Ugly eggplant turned beautiful.  Done.

Eggplant Lasagna

Serves 4-6

2 medium eggplants, peeled and thinly sliced (less than 1/4″ thick)

olive oil spray


1 jar prepared tomato sauce (your favorite brand)

1-  8 oz container ricotta cheese

1/4 cup grated Parmesan cheese

1 cup shredded mozzarella

Preheat the broiler to low, and make sure the rack is on the top level of your oven.

Line a baking sheet with foil and spray with olive oil spray.  Place eggplant slices in a single layer and spray tops with more olive oil spray.  Season lightly with salt.  Place under broiler for about 2-3 minutes per side.  You may need to do this in two batches if your baking pan isn’t big enough.

In a 9×9 inch baking dish (glass or ceramic), spoon a few tablespoons of sauce into the bottom.  Start layering your ingredients….eggplant, then ricotta, then Parmesan, then sauce, and repeat.  The last layer of eggplant should be covered with sauce and topped with shredded mozzarella and a sprinkling of Parmesan cheese.

Place in a preheated oven (350 degrees) and bake about 20 minutes, until it is heated through and cheeses are bubbly.

NOTE:  Can be made a day in advance and stored in the refrigerator covered with foil.

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.


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