Thursday, May 19, 2011

Eggplant Lasagna

Inspiration sometimes comes from the strangest of places...We were watching Big Bang Theory a couple of weeks ago and one of the characters mentioned eggplant lasagna. I have to admit that prior to see that particular episode, I'd never heard of eggplant lasagna and frankly, it didn't really sound like I was missing anything. Then Ken brought home an eggplant (rather randomly) and it seemed like fate - clearly I was destined to make eggplant lasagna. :)

This recipe comes from Kraft and it got four out of five stars on their website. I always seem to have the same issue with every lasagna recipe - the sauce mixture never makes enough for three layers. It's always two layer city. So if you think I'm doing something wrong here, feel free to leave a comment.

1/4 cup olive oil (I had to use more than this amount because 1/4 of a cup wasn't enough)
1 medium  eggplant, peeled, cut into 1/4-inch cubes
1/2 cup chopped onion
2 cloves  garlic, minced
1 jar (26 oz.) spaghetti sauce
3 cups Ricotta Cheese
1 lb Mozzarella Cheese, shredded, divided
1/2 cup  Grated Parmesan Cheese, divided
9 lasagna noodles, cooked, drained
  1. PREHEAT oven to 350°F. Heat oil in large nonstick skillet on medium heat. Add eggplant, onion and garlic. Cook 15 min. or until eggplant is very tender, stirring occasionally. 
  2. Stir in spaghetti sauce; set aside. Mix ricotta cheese, 1 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese. 
  3. SPRAY 13x9-inch baking dish with cooking spray. Layer 3 lasagna noodles, 1/3 of the cheese mixture and 1/3 of the sauce in dish; repeat layers 2 times. Top with remaining 1 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese. 
  4. BAKE 40 to 45 min. or until heated through. Let stand 10 min. before cutting to serve. 

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