Ingredients:
- 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
Directions
- Rehydrate eggplant by pouring boiling water over dried eggplant and resting for 30-60 minutes to let water reabsorb.
- 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.
- 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.
- 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.
- 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.
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