Eggplant Lasagna with Roasted Tomato Sauce

Discussion in 'Food and nutrition' started by Edoc, Aug 18, 2005.

  1. Edoc

    Edoc Guest

    Eggplant Lasagna with Roasted Tomato Sauce

    Serves: 8

    2 1-pound eggplants, peeled, cut into 1-inch pieces
    2 tablespoons olive oil
    2 pounds part-skim ricotta cheese
    1-1/4 cups freshly grated Parmesan cheese (about 3 ounces)
    1/2 cup chopped shallots
    1 tablespoon chopped fresh rosemary
    8 ounces smoked mozzarella cheese or smoked Gouda cheese, thinly sliced
    Roasted Tomato Sauce

    Also Required:

    baking sheet
    13 x 9 x 2-inch baking pan

    Prepare Roasted Tomato Sauce (May be done 1-2 days in advance. See
    recipe below).
    Preheat oven to 375 F. Brush baking sheet with olive oil. Sprinkle
    eggplant pieces lightly with salt and place on paper towels; let stand
    20 minutes. Transfer eggplant to prepared sheet and toss with 2
    tablespoons olive oil. Roast the eggplant until tender, stirring
    occasionally, about 30 minutes. Set aside. Maintain oven temperature.
    Mix ricotta cheese, 1/2 cup Parmesan, shallots and rosemary in large
    bowl. Season with salt and pepper.
    Oil 13 x 9 x 2-inch baking dish. Spread 1/2 cup tomato sauce in dish.
    Arrange 3 lasagna noodles crosswise in a single layer. Spread half of
    the ricotta mixture over noodles. Arrange half of eggplant on top.
    Sprinkle with salt and pepper and spoon generous 1 cup sauce over.
    Arrange half of mozzarella over the sauce. Repeat layering 1 more time,
    then top with remaining 3 lasagna noodles. Spread a little more sauce
    over the top and sprinkle with 3/4 cup Parmesan. Cover tightly with
    lightly oiled foil. (to make 1 day ahead, prepare to this point and
    Bake at 375 degrees until noodles are tender and lasagna is heated
    through, about 45 minutes. Uncover and bake until cheese begins to
    brown and sauce is bubbling slightly at edges, about 15 minutes longer.
    Let stand 10 minutes before serving.

    Roasted Tomato Sauce

    Serves: 4

    3 pounds plum tomatoes
    6 whole cloves garlic, peeled
    1/2 cup (4 ounces) olive oil
    1 large onion, finely chopped
    2 carrots, finely chopped
    2 celery stalks, finely chopped
    1/2 cup fresh OR 2 Tablespoons dried basil
    1/2 cup chopped parsley
    salt and freshly ground black pepper

    Also Required:

    rimmed baking sheet
    heavy pot or large skillet
    food mill

    Preheat oven to 400 degrees F. Quarter the tomatoes and spread on one
    or two rimmed cookie sheets along with the whole garlic cloves. Roast
    the vegetables for 20-25 minutes, or until beginning to brown around
    edges. Do not allow garlic to burn. Meanwhile, heat the olive oil in a
    heavy pot or large skillet over medium-high heat and saute the onions,
    carrots and celery until soft and beginning to turn golden. Add the
    roasted tomatoes and garlic, and the herbs, salt and pepper. Bring to a
    boil, then reduce heat and simmer for 30-40 minutes or until sauce
    reaches a medium-thick consistency, stirring occasionally to prevent
    sticking. Taste and adjust for seasoning. Grind through a food mill to
    extract the tomato skins and return to saucepan. Simmer 15 minutes

    Source: <>

    -- is moderated by Patricia D. Hill at [email protected].
    Only recipes and recipe requests are accepted for posting.
    Please allow several days for your submission to appear.