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Old 02-16-2009, 04:18 PM
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FryBoy FryBoy is offline
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Default eggplant Lasagna

Another great-tasting dish:

EGGPLANT LASAGNA

Eggplant
1 large eggplant, cut into 3/8-inch thick slices (about 16 slices)
olive oil
salt and pepper

Arrange eggplant slices in single layer on two baking sheets that have been lightly coated with olive oil. Lightly brush or spray tops of eggplant with olive oil and season with salt and pepper to taste. Broil eggplant on high, one baking sheet at a time, about
5 to 8 inches from heat source, until soft and lightly browned, about 2 minutes. Use spatula to turn slices, and season with salt and pepper. Broil 2 minutes more. Repeat with other baking sheet. Set aside.

Filling
1 15-ounce container part-skim ricotta cheese
cup grated Romano cheese
1 egg
1 cup basil leaves, stems removed, loosely packed

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

Additional Ingredients
1 24-ounce jar spicy tomato sauce
12 "no-boil" lasagna noodles
2 cups shredded part-skim mozzarella cheese
cup grated Parmesan cheese

Assembly
Lightly coat a 9" x 13" x 2" baking dish with olive oil. Spread 1 cup sauce in pan. Place 6 lasagna noodles over sauce, slightly overlapping. Spread half the ricotta mixture over noodles. Top with 8 eggplant slices. Sprinkle eggplant with 1 cup mozzarella cheese.

Repeat layers. Finish with remaining sauce and grated Parmesan cheese.

Bake, uncovered, at 350 until bubbling and lightly browned, about 55 minutes. Let rest 10 minutes before serving.

Note: if you use regular lasagna noodles instead of the "no-boil" type, use only 6 noodles, cover the uncooked lasagna with plastic wrap and leave it on the refrigerator overnight to soften the noodles. Bring to room temperature and uncover before baking.
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Old 02-16-2009, 06:43 PM
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Default Re: eggplant Lasagna

Another good one! At this rate I might actually be able to get DW into the kitchen!! LOL.
Thanks again!
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