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Categories: Main courses, Vegetarian

Eggplant lasagna

Eggplant lasagna
Los Angeles Times

Who says Super Bowl food has to be all chips and dip? Be different: Serve food for television watching that's good enough to be enjoyed around the table but is easy to eat. This Italian-inspired menu is one of my ... Read more

Total time: 1 hour 55 minutes plus 8 hours chilling | Serves 6
Note: These lasagna noodles are not precooked. The assembly must be done a day ahead so that the noodles soften before they are baked. But if you want to serve the lasagna shortly after its assembly, cook the noodles according to the directions on the package. Be sure to buy a very flavorful tomato sauce.

Eggplant

  • 1 large eggplant, peeled, cut lengthwise into 3/8-inch-thick slices (about 8)
  • Olive oil cooking spray
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper

Step 1Arrange eggplant slices in single layer on 2 baking sheets coated with cooking spray. Lightly spray tops with olive oil spray, then season with salt and pepper to taste. Broil eggplant on high, 1 sheet at a time, about 5 to 8 inches from heat source, until soft and lightly browned, about 2 1/2 minutes. Use spatula to turn slices, and season with salt and pepper. Broil 2 1/2 minutes more. Repeat with other baking sheet. Set aside.

Ricotta

  • 1 (15-ounce) container part-skim ricotta
  • 1/4 cup grated Romano cheese
  • 1 egg
  • 1 cup basil leaves, stems removed, loosely packed

Step 1Put ricotta, cheese, egg and basil in bowl of food processor and mix well, about 1 minute. Set aside.

Assembly

  • 1 (24-ounce) jar spicy tomato sauce
  • 6 lasagna noodles, uncooked
  • 2 cups shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmigiano-Reggiano cheese

Step 1Coat 8-inch baking dish with cooking spray. Spread 1 cup sauce in dish. Place 3 lasagna noodles over sauce, slightly overlapping. Spread 1/2 ricotta mixture over noodles. Top with 4 eggplant slices. Sprinkle eggplant with 1 cup mozzarella. Repeat layering. Finish with remaining sauce and grated Parmigiano-Reggiano cheese. Cover with plastic wrap. Refrigerate overnight. Let come to room temperature before baking.

Step 2Bake, uncovered, at 350 degrees until bubbling and lightly browned, about 55 minutes. Let rest 10 minutes. Cut into 6 squares. Serve hot or at room temperature.

Each serving:
386 calories; 1,010 mg sodium; 85 mg cholesterol; 16 grams fat; 36 grams carbohydrates; 27 grams protein; 1.03 grams fiber.
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