recipe post - Eggplant Lasagne Thanks Marie

[Guest guest]

I printed this and will try. I have never seen cinnamon added into lasagna so I'm curious.

Thanks, DonnaMarie Rieuwers <rieuwers wrote:

 

 

 

Eggplant Lasagne

 

This recipe even convinced my boss at the time that vegetarian food wasn’t just for rabbits!! He had often joked about my “rabbit food” diet so I decided to get my own back. One day I took him some of this lasagne which he took home to share with his wife. The next day he came to me with a message from his wife asking for the recipe!!

I have discovered that this is also a way of presenting eggplant to “non-eggplant” people and they are usually surprised to find how much they enjoy it.

 

Here is the recipe exactly as it was given to me with my comments in brackets.

 

2 cups peeled, diced eggplant

2 medium green peppers, diced (I usually use 1 red, 1 green)

½ clove garlic, chopped (I use 1-2 cloves and, instead of chopping them, use my microplane grater)

1 teaspoon chopped parsley, plus extra for garnish (I use more)

1.5 cups tomato puree

5 ounces/125 grams each grated parmesan and grated mozzarella cheese, plus extra for topping (I use less to reduce the fat content)

½ teaspoon each cinnamon and salt

instant lasagne noodles (I always pre-cook them as I don’t find that instant noodles really cook properly otherwise)

approx 3 tablespoons of oil for frying vegetables (I use MUCH less, despite all the warnings of how much oil eggplant soaks up)

 

Brown the eggplant, peppers and garlic in oil for 5-8 minutes. (I don’t add the garlic at the beginning as it tends to burn and get bitter. I grate it over the other vegetables when they are almost cooked. If you grate the garlic with a microplane grater it is very fine and cooks in about a minute, so you get all the flavour with no danger of it burning). Add puree and cook 30 minutes over gentle heat. Add parsley, salt and cinnamon and stir well. Place alternate layers of noodles, sauce and cheese in casserole dish. Sprinkle with extra parsley and cheese. Bake,

covered, 30 minutes in a moderate oven then uncover and return to oven for another 10 minutes to brown the cheese.

 

Enjoy.

 

Cheers from Marie in Holland"We take a walk, the sun is shining down.Burns my feet as they touch the ground."Good Day Sunshine - Beatles

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