Meh. I'll get over it, I'm sure. I'll just get to bed sooner on Tuesday night, I suppose.
But the lasagna I put in the oven isn't just any old lasagna. No... It's got no noodles. How is that possible? Eggplant. I love me a good eggplant parmesan but it's so fatting with all the breading and the frying. And I love the meaty texture of the eggplant. I find them to be delicious and, reflecting on my childhood, I'm sad we didn't eat them ever.
So I found a recipe on Pinterest and tweaked it to my own creation.
Ingredients:
- 2 eggplants
- 1 can spaghetti or marinara sauce
- cottage or ricotta cheese (whichever you prefer; I was raised on cottage cheese)
- two parts grated mozzarella cheese, one part grated parmesan cheese
- spinach (I forgot this little step... I even had the greens sitting on the counter but not near enough to the assembly line. I'm going to use it next time!)
Directions:
- Preheat your oven to 400F.
- Slice your eggplant the long way with a mandolin (click the link if you have no clue what this is. This isn't the one I have but it's very similar). This is the easiest way to get even, relatively thin slices.
- Spray your pan with PAM or other cooking spray.
- Smooth a spoonful or so of sauce along the bottom so the eggplant won't stick too horribly.
- Start your layering! Eggplant, spinach, eggplant, sauce, eggplant, cottage cheese, eggplant, sauce, top it off with your mozzarella and parmesan cheese.
- Cover with foil; bake for 50 minutes. Remove foil and let the cheese get nice and golden brown.
- Remove from oven. Enjoy!
I'm actually just going to stuff it in the fridge when I'm done with it and plate it up in the morning for my lunch later. I'll let you know then how glorious it turned out, and of course I'll have pictures when it comes out of the oven. Next time, I'll do a picture tutorial. I was also able to cook my spaghetti squash while I was prepping my lasagna. That'll be for another super yummy dinner though, so stay tuned!
Aloha from Oahu,
LC
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