Friday, January 3, 2014

Dried Eggplant With an Attitude - Simple Lasagna

Dried eggplant can be used in almost any way that fresh eggplant can be used. This recipe is a low carb version of lasagna using dried eggplant instead of pasta noodles. We dehydrated several bushels of eggplant last fall and so have lots of dried eggplant for sale at winter market. Enjoy one of the tastes of summer with dried eggplant.


- two bags dried eggplant (about 3 fresh eggplant)
- 2 large red bell peppers
- tablespoon oregano
- tablespoon thyme
- fresh pepper to taste
- 1 large onion chopped
- two shallots chopped (or one head of garlic)
- 5 cups (36 oz) marinara sauce
- 16 oz ricotta
- 8 oz mozzarella cheese
- 1/4 cup chopped parsley

  1. Rehydrate eggplant by pouring boiling water over dried eggplant and resting for 30-60 minutes to let water reabsorb.
  2. If desired, roast peppers on the grill, turning occasionally, until blackened, 10 to 15 minutes. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam and loosen skin. Scrape blackened skin from peppers, then seed. Slice into 2-by-1/4-inch strips and set aside. You also do this on the burner of a gas grill. You don't have to roast the peppers, you can just use them fresh if you want. 
  3. Reduce oven heat to 350 degrees F. Combine 3 tablespoons olive oil with thyme, oregano, and 1/2 teaspoon each salt and pepper. Brush both sides of eggplant slices with oil mixture.
  4. In a skillet, cook onion and 2 shallots with remaining oil until golden, about 8 minutes. Add marinara sauce, reduce heat to medium-low, and simmer for 20 minutes.
  5. Mix together ricotta, Parmigiano-Reggiano, remaining garlic, and parsley. Season with salt and pepper. Spread about 1 1/4 cups marinara sauce in the bottom of a 9-by-13-inch baking dish before assembling 3 layers. For first layer: Place one-third of eggplant slices over sauce. Spread one-third of ricotta mixture over eggplant, then sprinkle on one-third of mozzarella. Layer with 1-1/4 cups sauce and add half the peppers. Repeat the same process, layering on eggplant, ricotta, mozzarella, sauce, and peppers. For third layer: Add remaining eggplant, ricotta, marinara sauce, and mozzarella. Bake lasagna until sauce is bubbling and mozzarella is melted and beginning to brown, this should take 40 to 45 minutes.

No comments:

Post a Comment