Eggplant Lasagna
Ingredients:
MethodBoil about 2 quarts of water in a large pot. Add 1 tsp salt and pasta noodles and cook uncovered, stirring occasionally for 10 to 12 minutes, until the desired tenderness is reached. Remove from heat,drain and set aside
In a pan drizzle 2 tbs of oil and place the sliced eggplant in a single layer. Drizzle another table spoon of oil on top and cook on medium heat. Once the eggplant is browned on one side, flip it over and let it brown on the other side. Sprinkle 1 tsp salt, 3/4 tsp spices, 3/4 tsp pepper, to both sides of the browned eggplant and set aside from the heat to cool.
Preheat oven to 350 degrees.
Smear 2 table spoons of oil in a 9"x13" pan. Spread about 1/2 cup of pasta sauce at the bottom of the pan. Sprinkle 1/2 tsp of rasam powder. Place 2 or 3 pasta noodles in a single layer and spread 1/2 cup shredded mozzarella cheese. Then place the cooked eggplant in a single layer on top of the cheese. Repeat layering eggplant, pasta sauce and cheese. Top the last eggplant layer with the Mexican cheese blend. Sprinkle each sauce layer with a little rasam powder. Also sprinkle the remaining spices and pepper on the top most layer. Cover and bake for 45 minutes. Then increase the oven temperature to 450 degrees. Uncover and bake another 10 minutes, until the cheese is browned lightly and is bubbly. Let stand 15 minutes before cutting and serving.
Cooking tips:Can also sprinkle 1/4 cup Parmesan cheese on the top layer during the last 5 minutes of the uncovered baking. Also spread 1/8 cup freshly chopped parsley on the top layer to spruce up the lasagna. For drier lasagna spread the pasta sauce stringently, for juicer lasagna add pasta sauce more generously in between layers.
Serving tips:Serve with salad and bread sticks.
Ingredients:
- 3 Lasagna noodles(sheets)
- 1 large purple eggplant sliced lengthwise about 1/8 th thick
- 3 cups of any pasta sauce of your choice
- 2 or 3 cups of shredded mozzarella cheese(any pizza blend will do)
- 1 cup of shredded Mexican cheese blend
- 1 tsp of freshly ground pepper
- 1 tsp of Italian spices (any kind)
- 2 or 3 tbs of rasam powder
- 6 tbs of olive oil
- 2 tsp salt
MethodBoil about 2 quarts of water in a large pot. Add 1 tsp salt and pasta noodles and cook uncovered, stirring occasionally for 10 to 12 minutes, until the desired tenderness is reached. Remove from heat,drain and set aside
In a pan drizzle 2 tbs of oil and place the sliced eggplant in a single layer. Drizzle another table spoon of oil on top and cook on medium heat. Once the eggplant is browned on one side, flip it over and let it brown on the other side. Sprinkle 1 tsp salt, 3/4 tsp spices, 3/4 tsp pepper, to both sides of the browned eggplant and set aside from the heat to cool.
Preheat oven to 350 degrees.
Smear 2 table spoons of oil in a 9"x13" pan. Spread about 1/2 cup of pasta sauce at the bottom of the pan. Sprinkle 1/2 tsp of rasam powder. Place 2 or 3 pasta noodles in a single layer and spread 1/2 cup shredded mozzarella cheese. Then place the cooked eggplant in a single layer on top of the cheese. Repeat layering eggplant, pasta sauce and cheese. Top the last eggplant layer with the Mexican cheese blend. Sprinkle each sauce layer with a little rasam powder. Also sprinkle the remaining spices and pepper on the top most layer. Cover and bake for 45 minutes. Then increase the oven temperature to 450 degrees. Uncover and bake another 10 minutes, until the cheese is browned lightly and is bubbly. Let stand 15 minutes before cutting and serving.
Cooking tips:Can also sprinkle 1/4 cup Parmesan cheese on the top layer during the last 5 minutes of the uncovered baking. Also spread 1/8 cup freshly chopped parsley on the top layer to spruce up the lasagna. For drier lasagna spread the pasta sauce stringently, for juicer lasagna add pasta sauce more generously in between layers.
Serving tips:Serve with salad and bread sticks.
No comments:
Post a Comment