Eggplant Lasagna II

Eggplant Lasagna II Recipe - Authentic Fijian Cuisine

Region / culture: Fiji | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 6

Introduction

Eggplant Lasagna II is a delicious and hearty dish that is perfect for a cozy night in. This recipe is a twist on the classic lasagna, using eggplant slices instead of traditional lasagna noodles. The layers of eggplant, cheese, and spaghetti sauce create a flavorful and satisfying meal that is sure to please your taste buds.

History

Eggplant Lasagna has been a popular dish in Italian cuisine for many years. The use of eggplant as a substitute for noodles in lasagna is a creative twist that adds a unique flavor and texture to the dish. This recipe has been passed down through generations and has become a favorite in many households.

Ingredients

1.25 lb (567 g) eggplant
1.5 cup ripe olives, pitted and halved
3 cloves of garlic, minced
1 tsp dried oregano
8 oz (227 g) mozzarella cheese
15 oz (425 g) ricotta cheese
2 cup spaghetti sauce
0.5 cup olive oil
2 tsp fennel seed
1 tsp dried basil

How to prepare

Preheat the oven to 425°F (218°C).
Cut the eggplant into thin slices.
Mix the olive oil with all the herbs.
Brush both sides of the eggplant slices with the herb-infused olive oil.
In a non-stick skillet, brown the eggplant slices on both sides until tender.
In an oiled oven-safe casserole dish, layer half of the eggplant slices, mozzarella, ricotta, spaghetti sauce, and fennel seed in that order.
Repeat the layers.
Top with the remaining mozzarella.
Garnish with olives.
Cover the casserole dish.
Bake in the preheated oven until hot and bubbly, approximately 25 minutes.
Let the dish stand for 15 minutes before serving.

Variations

Add cooked ground beef or turkey to the layers for a meaty version of the dish.
Use different types of cheese, such as Parmesan or provolone, for a unique flavor profile.
Add sliced mushrooms or spinach to the layers for added vegetables.

Cooking Tips & Tricks

Be sure to slice the eggplant thinly to ensure that it cooks evenly.

- Brushing the eggplant slices with herb-infused olive oil adds extra flavor to the dish.

- Browning the eggplant slices before layering them in the casserole dish helps to enhance their flavor.

- Letting the dish stand for 15 minutes before serving allows the flavors to meld together and makes for easier serving.

Serving Suggestions

Serve the Eggplant Lasagna II with a side salad and garlic bread for a complete and satisfying meal.

Cooking Techniques

Browning the eggplant slices before layering helps to enhance their flavor.

- Layering the ingredients in a specific order ensures that the flavors meld together perfectly.

Ingredient Substitutions

Use zucchini or yellow squash slices instead of eggplant for a different twist on the dish.

- Substitute cottage cheese for the ricotta cheese if desired.

Make Ahead Tips

You can assemble the Eggplant Lasagna II ahead of time and refrigerate it until ready to bake. This is a great option for busy weeknights or when entertaining guests.

Presentation Ideas

Garnish the Eggplant Lasagna II with fresh basil leaves or chopped parsley for a pop of color and added freshness.

Pairing Recommendations

Pair this dish with a glass of red wine, such as a Chianti or Merlot, for a perfect complement to the rich flavors of the lasagna.

Storage and Reheating Instructions

Store any leftovers of the Eggplant Lasagna II in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 420 per serving

Carbohydrates

Carbohydrates: 23g per serving

Fats

Total Fat: 28g per serving

Saturated Fat: 12g per serving

Proteins

Protein: 18g per serving

Vitamins and minerals

Vitamin A: 20% DV

Vitamin C: 15% DV

Calcium: 30% DV

Iron: 10% DV

Alergens

Contains dairy (cheese, ricotta)

Summary

This Eggplant Lasagna II recipe is a good source of protein, calcium, and vitamins A and C. It is a satisfying and nutritious meal option for those looking to enjoy a delicious and healthy dish.

Summary

Eggplant Lasagna II is a delicious and satisfying dish that is perfect for a cozy night in. This recipe is a twist on the classic lasagna, using eggplant slices instead of noodles for a unique and flavorful meal option. With layers of cheese, spaghetti sauce, and herbs, this dish is sure to become a favorite in your household.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Eggplant Lasagna II. It was a warm summer day, and I was visiting my friend Maria at her home in the countryside. Maria was known for her delicious Italian dishes, and I was always eager to learn new recipes from her.

As soon as I arrived, Maria greeted me with a warm smile and a hug. She led me into her cozy kitchen, where the aroma of garlic and tomatoes filled the air. On the counter, I noticed a beautiful platter of layered eggplant lasagna, topped with melted cheese and fresh basil leaves.

Maria noticed my admiration and chuckled. "Ah, I see you've noticed my Eggplant Lasagna II," she said proudly. "It's a family recipe that has been passed down for generations. Would you like to learn how to make it?"

I eagerly nodded, and Maria began to explain the process. She started by slicing the eggplants into thin rounds and sprinkling them with salt to draw out the bitterness. While the eggplants sat, she prepared a rich tomato sauce with onions, garlic, and herbs. She then layer the eggplants with the sauce and a generous amount of mozzarella and Parmesan cheese.

As we worked together in the kitchen, Maria shared stories of her childhood in Italy and how her grandmother used to make this dish for special occasions. She told me about the importance of using fresh ingredients and taking the time to layer the lasagna with care and precision.

After assembling the lasagna, Maria placed it in the oven to bake until the cheese was golden and bubbly. The scent of melting cheese and roasted vegetables filled the kitchen, and my stomach rumbled in anticipation.

Finally, the lasagna was ready, and Maria carefully removed it from the oven. The cheese bubbled and melted, and the aroma was simply irresistible. We let it cool for a few minutes before cutting into it and serving it on plates.

As I took my first bite of the Eggplant Lasagna II, I was transported to a world of rich flavors and comforting textures. The eggplants were tender and flavorful, the tomato sauce was tangy and robust, and the cheese added a delicious creaminess to the dish.

Maria watched me with a knowing smile as I savored each bite. "I told you it was worth the effort," she said with a laugh.

I couldn't agree more. The Eggplant Lasagna II was a true masterpiece, a dish that brought together all the best flavors of Italy in one delicious bite. I knew that I had to learn how to make this recipe myself so that I could share it with my own family and friends.

And so, with Maria's guidance, I learned to make the Eggplant Lasagna II. I practiced and perfected the recipe, adding my own twists and adjustments along the way. Each time I made it, the memories of that warm summer day with Maria would come flooding back, filling me with joy and gratitude for the gift of good food and good friends.

Now, whenever I make the Eggplant Lasagna II for my loved ones, I do so with a heart full of love and a soul full of memories. And I know that wherever Maria is, she is smiling down on me, proud of the cook I have become and the recipes I have mastered.