First thing this morning, I visited my garden to see what grew in the two days I was away. The vegetables went wild, especially the tomatoes, the eggplant and the zucchini. I picked and picked and picked. I like to get them when they are small and tender so sometimes I go out twice a day, so not having been in my garden in a while I was a bit leery of what I would find. However, these luscious delights, I am happy to say, stayed within my standards. Looking at my basket of goodies, I began to reflect on dinner. What could I do that would combine these vegetables? I learned in life when you ask the question, the answer usually finds its way to you and this time it was sent to me through email by Real Simple. The dish is called Eggplant Lasagna with Ricotta and Asiago, two cheeses that I happened to have on hand. The only change I made was to add the zucchini. To let you know how good this dish was, two people ate an entire 8x8 baking dish full. But no guilt here, I power walked six miles and did a hardy swim in the lake. Enjoy!
Borrowed From Real Simple
Hands-On Time: 20m
Total Time: 40m
- 1/2 pound plum tomatoes, halved and seeded
- 1 clove garlic
- 4 tablespoons olive oil
- kosher salt and black pepper
- 2 eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick
- 1 cup ricotta
- 1 large egg
- 1/2 cup fresh basil, chopped
- 1/4 cup grated Asiago or Parmesan (1 ounce)
- 4 cups mixed greens
1. Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
2. In 2 batches, arrange the eggplant slices on a broilerproof baking sheet, brush with 2 tablespoons of the oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Broil until charred and tender, 3 to 4 minutes per side.
3. Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon each salt and pepper.
4. Spread half the tomato sauce in the bottom of an 8-inch square baking dish. On top of it, layer a third of the eggplant slices and half the ricotta mixture. Repeat with another layer of eggplant and ricotta. Top with the remaining eggplant and tomato sauce. Sprinkle with the Asiago.
5. Reduce oven to 400º F. Bake the lasagna until bubbling, 15 to 20 minutes. Let rest for 10 minutes before serving.
6. Divide the greens among plates, drizzle with the remaining tablespoon of oil; sprinkle with ¼ teaspoon each salt and pepper. Serve with the lasagna.
This lasagna can be baked, then refrigerated (wrapped tightly) for up to 2 days. Reheat at 400º F for 20 to 30 minutes.
Calories 378; Fat 26g; Sat Fat 9g; Cholesterol 91mg; Sodium 782mg; Protein 15g; Carbohydrate 27g; Fiber 14g