Eggplant Lasagna
serves 4
1 large eggplant
olive oil
9-12 boiled lasagna noodles, use the thinnest kind you can find (enough for a 9 x 13 inch baking dish)
3 1/2 - 4 Cups tomato sauce, high quality jar sauce* is fine, homemade is better, my sauce recipe can be found here
3/4 Cup grated Parmesan cheese
2 Cups milk
2 Tablespoon flour
2 Tablespoon butter
pinch nutmeg
salt and pepper to taste
Cut eggplant lengthwise into 1/4 inch slices, salt them and lay flat to drain. After 30 minutes, drain and rinse the slices. Pat the slices dry, then brush with olive oil and broil until cooked through and slightly brown, watching to make sure they don't burn.
In a saucepan melt butter and add flour, stir with a whisk until smooth and bubbly and golden but not brown. Add the milk, whisking to prevent lumps and cook until slightly thickened. Season with salt, pepper and a pinch of nutmeg.
Spread the baking dish with sauce, then noodles, top with another layer of tomato sauce, then eggplant, then bechamel sauce, then a sprinkling of cheese. Repeat layers of noodles, tomato sauce, eggplant, bechanchel and cheese, until all ingredients are used (top last layer with bechamel and parmesan). Bake at 350 degrees for 30 minutes. Let cool 10 minutes before serving.
This recipe is from a blog i found today when i was looking for an eggplant lasagna recipe...the blog is cookingwithamy.blogspot.com. Hers are original recipes. I'm trying this one today, so I'll report back.
serves 4
1 large eggplant
olive oil
9-12 boiled lasagna noodles, use the thinnest kind you can find (enough for a 9 x 13 inch baking dish)
3 1/2 - 4 Cups tomato sauce, high quality jar sauce* is fine, homemade is better, my sauce recipe can be found here
3/4 Cup grated Parmesan cheese
2 Cups milk
2 Tablespoon flour
2 Tablespoon butter
pinch nutmeg
salt and pepper to taste
Cut eggplant lengthwise into 1/4 inch slices, salt them and lay flat to drain. After 30 minutes, drain and rinse the slices. Pat the slices dry, then brush with olive oil and broil until cooked through and slightly brown, watching to make sure they don't burn.
In a saucepan melt butter and add flour, stir with a whisk until smooth and bubbly and golden but not brown. Add the milk, whisking to prevent lumps and cook until slightly thickened. Season with salt, pepper and a pinch of nutmeg.
Spread the baking dish with sauce, then noodles, top with another layer of tomato sauce, then eggplant, then bechamel sauce, then a sprinkling of cheese. Repeat layers of noodles, tomato sauce, eggplant, bechanchel and cheese, until all ingredients are used (top last layer with bechamel and parmesan). Bake at 350 degrees for 30 minutes. Let cool 10 minutes before serving.
This recipe is from a blog i found today when i was looking for an eggplant lasagna recipe...the blog is cookingwithamy.blogspot.com. Hers are original recipes. I'm trying this one today, so I'll report back.
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