Sunday, August 23, 2009

Eggplant Lasagne

Serves 6-8

1 Large eggplant, sliced
Butter, for greasing
Barilla no-boiling required lasagne noodles
1/2 cup pine nuts, chopped
1 egg
8 ounces ricotta cheese (about 1/2 a container)
1 1/2 cups mozzarella cheese, divided
1 jar of prepared sauce, or a few cans of diced tomatoes.
12 fresh basil leaves
Olive oil for Drizzling
Red pepper flakes
4 T Parmesan cheese, freshly grated

Place eggplant slices in a colander, sprinkle with salt and let drain for 2 hours.
Rinse, pat dry, and cook under a preheated broiler until tender, about 5 minutes.

Preheat oven to 375.
Grease a baking dish large enough for your lasagna.

In a medium bowl beat together the egg, ricotta, and 1 cup of the mozzarella.

Spoon 1/4 sauce on the bottom of dish.
Arrange a layer of the no-boil noodles - no not overlap.
Place 1/2 the eggplant slices on top.
Place 1/2 the pine nuts on top.
Place 1/2 the cheese mixture on top.
Spoon 1/4 of the sauce on top.
Place 6 basil leaves on top.
Sprinkle (to taste) red pepper flakes - a few should be fine :)
Drizzle with olive oil.
Place another layer of noodles on top, and repeat the layering process once more (for 2 full layers).
Place another layer of noodles on top.
Spread remaining sauce on top (be sure to cover noodles completely).
Sprinkle the remaining 1/2 C mozzarella cheese on top.
Sprinkle Parmesan Cheese on top.

Cover with foil. Bake 45-50 minutes, until bubbly. Uncover and bake 5 more minutes, until cheese is brown on top.

I made this once and was told to put it on our weekly rotation. I'm making it tonight, so we'll see if it comes out as tasty as it did last time. This recipe is a combination of a few recipes, tweaked for our tastes and needs (for example, I'm not going to make my own lasagne noodles).