Text 2047, 104 rader
Skriven 2010-09-25 14:14:00 av Dave Drum (1:124/311)
Ärende: SF Gate 573
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggplant Lasagna
 Categories: Pasta, Vegetables, Wine, Cheese
      Yield: 9 servings
 
      2 sm Eggplants; 1 1/2 lb
           Kosher salt
      2 tb Olive oil
      1 md Onion; chopped
      1 tb Minced garlic
    3/4 c  Dry red wine
     28 oz Can crushed tomatoes
     28 oz Can whole tomatoes
           Pepper
     10 lg Basil leaves; chopped just
           - before adding to the sauce
      1 tb Fine chopped marjoram
     12    Sheets no-boil lasagna *
      8 oz Grated mozzarella
      4 oz Grated Parmigiano-Reggiano
 
  Lasagna - always a crowd-pleaser - is a perfect make-ahead
  dish that freezes well. Leftovers can be wrapped in
  individual portions, frozen and reheated in the oven or
  microwave. Microwaving the eggplant eliminates the oil
  needed when eggplant is baked or cooked in a skillet. And by
  using no-boil noodles, there is one less pan to wash.
  
  Peel eggplant; cut crosswise into slices a bit thicker than
  1/4-inch. Sprinkle slices liberally with kosher salt. Place
  in colander and drain for 30-45 minutes. Blot dry with paper
  towels.
  
  Working in batches, place a single layer of eggplant on a
  microwave-proof plate. Cook on high about 3 minutes, or
  until eggplant is soft and pliable. Repeat with remaining
  eggplant; set aside.
  
  Heat olive oil in a large nonreactive skillet over
  medium-high heat. Add the onions and cook until soft and
  translucent, stirring occasionally. Add garlic and cook
  briefly until aromatic. Add wine, cook until the pan is
  almost dry, then add crushed tomatoes, the juice from the
  can of whole tomatoes and then crush the whole pieces by
  hand. Simmer the sauce until slightly reduced but still
  loose, about 15-20 minutes. Add salt and pepper to taste.
  Remove skillet from heat; add fresh herbs. Set aside.
  
  The recipe can be prepared ahead to this point, then
  assembled just before baking. The unbaked lasagna also keeps
  well refrigerated or wrapped well and frozen.
  
  Preheat oven to 375øF. Coat a 9-x-13-inch glass baking dish
  with cooking spray. Ladle in sauce to just cover the bottom
  of the dish. Place 4 noodles in the dish lengthwise across
  the 9-inch-long side; overlap the edges so the space is the
  same between noodles and all 4 sides of the dish (the
  noodles will expand as they cook). Place a single layer of
  eggplant atop the noodles, making sure the eggplant pieces
  touch the sides of the dish. Sprinkle eggplant evenly with
  about 1 cup of mozzarella and 3 tablespoons of Parmesan.
  
  Repeat the layering: sauce, noodles, eggplant and cheese;
  then add a layer of sauce and noodles; and finish with the
  remaining sauce - which should fully cover the noodles - and
  remainder of the cheese.
  
  Cover dish with heavy plastic wrap, then with foil large
  enough to cover the edges of the plastic wrap (the plastic
  won't melt if it's protected by the foil). Alternatively use
  parchment paper in place of plastic wrap. Foil placed
  directly on the acidic sauce may react with it, leaving
  small holes in the foil and gray aluminum spots on the
  lasagna.
  
  Bake for 45 minutes covered. Remove foil and plastic wrap,
  if using, and bake an additional 15 minutes, until cheese is
  browned and eggplant is tender. Rest for 10-15 minutes
  before serving.
  
  * Note: Barilla's no-boil lasagna comes 16 sheets per
  9-ounce box and fits well in a 9-x-13-inch glass dish.
  
  Serves 8-10
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 05 January 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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