Eggplant-Mushroom Lasagna
Sunday, October 25, 2009
So the incentive after buying groceries for the month is to really do without having to go to the store to purchase more items. I am really trying hard to use the items in my fridge and pantry before I REALLY need to go to the store. So far, so good.....thank God! Friday's dinner consisted of items of had in my fridge. Sometimes I feel like the guys off that Food Network show that open their basket and see what meals they have to prepare from what the judges have given them. Well, I do not have anyone who gives me these items; I do it myself! I guess I challenge myself and if it sometimes does not come out, I feel sad for a second and then get over it. It was not the case Friday evening.
I looked inside my fridge and knew I wanted to do something with eggplant. Now that I know my hubby will eat, I try to plan carefully. "How can I use it this time," I ask myself. Seeing that I did not have all the ingredients for a real Eggplant Parmesan, I decided to modify this recipe. I grilled eggplant slices and mushrooms and alternated layer of the veggies with a ricotta/fontina mixture. The results! YUM! This will definitely go on my recipe book. It is not only delicious but it is also a super quick version of lasagna without having PASTA...c'mon, I know you carb-conscience like this already! Try it!
Eggplant-Mushroom Lasagna
1 medium globe eggplant
1 pint mini-portabella mushrooms
1/2 cup olive oil
2 garlic cloves, minced
1 24 oz can all-purpose tomato sauce (I use 6-1 sauce)
2 tsp garlic powder
2 tsp parsley
2 tsp Italian seasoning
2 tsp salt for sauce
1 tsp salt for eggplant
2 tsp ground black pepper
3/4 cup low-fat ricotta
1 1/2 cup fontina, grated
1/2 cup parmesan cheese
1 tsp parsley
Preheat oven to 450F. Heat a grill over stove. Slice eggplant lengthwise, about 1/2 thick. In a bowl, mix salt, pepper, and olive oil. Brush oil mixture on both sides of eggplant and grill, for 5 minutes on each side or until somewhat soft. The oven will do the rest of the cooking. After the eggplant is cooked, saute mushrooms with garlic for 8 minutes.
Meanwhile, in a saucepan, heat tomato sauce and the following 4 ingredients. Boil the sauce for 10 minutes.
In another bowl, mix the ricotta, 1 cup fontina, parmesan cheese, and parsley.
In a 9x9 glass pan, start the layering process. Place 1 cup sauce on the bottom. Next add 4-5 eggplants, evenly on the pan. Layer with 1/2 ricotta mixture. Repeat the process, ending with sauce. Sprinkle the top with the 1/2 cup grated fontina. Bake for 20 minutes.
Serve with your choice of pasta.
6 comments:
Very nice! Completely understand what you mean about feeling that you've "challenged" yourself. Sometimes toward the end of the week, I look in my fridge and go, "Uh, okay, I've got a carrot and some baking soda... what can I make with that?" So satisfying to get something tasty like this noodle-less lasagna out of that experience.
Very attractive dish and I believe it taste as good as it looks. Thanks for sharing.
You should see the stuff we make at home from leftovers in the fridge.
Works every time!!
lasagne is one of my favorite things to make when I'm scrummaging through the fridge! I also love eggplant and mushrooms in them - makes it extra hearty that you won't even miss the meat.
I am trying to do that more, I tend to stock up my pantry, and cook some things out of it, but end up with some "extras." I have times where I'll decide it's "clean out the pantry" time, and we'll make meals based on what's around. This sound delicious!
I've never tried eggplant lasagna, this sounds terrific!
This looks really, really good. It would go well with the spaghetti squash sitting on my counter!
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