Eggplant And Country Bread Lasagna Recipes

EGGPLANT LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
• Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
• Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets.
• Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.
• Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).
• Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
• Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese.
• Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.

ROASTED EGGPLANT LASAGNA

Steps:

• Cut eggplant, zucchini, tomatoes and red pepper into 1-in. pieces; place in a large bowl. Add onion, oil, 2 tablespoons basil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss. Transfer to two greased 15x10x1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender. Stir in olives. , In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Add bay leaf and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in 3 tablespoons Parmesan, Asiago and remaining basil, salt and pepper. Discard bay leaf. , Spread a fourth of the sauce in a greased 11x7-in. baking dish. Top with 2-1/3 cups vegetables, 1/4 cup mozzarella and three noodles. Repeat layers. Top with a fourth of the sauce, remaining vegetables, mozzarella, sauce and Parmesan. Cover and bake at 375° for 30-40 minutes or until bubbly. Let stand 15 minutes before serving.

EGGPLANT AND GROUND BEEF LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Grease the bottom and sides of 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a rolling boil. Cook the lasagna noodles at a boil until tender yet firm to the bite, about 10 minutes; drain and set aside.
• Cook and stir ground beef, onion, mushrooms, and garlic in a skillet over medium heat until the beef is completely browned, about 10 minutes.
• Stir canned tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.
• Pour about one-fourth of the sauce into the bottom of the prepared baking dish.
• Layer noodles on top of sauce.
• Spread a thin layer of sauce on top of noodles.
• Place a layer of eggplant slices on top of noodle and sauce layer.
• Sprinkle about one-fourth of the cheese on top of eggplant slices.
• Repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese.
• Bake in preheated oven until cheese is bubbly and brown on top, about 40 minutes.

ZUCCHINI AND COUNTRY BREAD LASAGNA

Steps:

• Rinse and dry the zucchini, slice off the stems, and trim the blossom ends. With a sharp long-bladed knife (or a mandoline if you have one) cut very thin lengthwise slices, about 1/8 inch thick. Put them in a large bowl, sprinkle over them the 1/2 teaspoon of salt and the 2 tablespoons of oil, and toss to coat the slices with the seasonings.
• Assembling the Lasagna
• Arrange a rack in the center of the oven and preheat to 400°. Cut the crusts off the bread slices. If they are soft and fresh, you can dry the slices briefly in the oven, but don't let them get crisp or brown.
• Butter the bottom and sides of the baking pan generously. Spread a cup of the tomato sauce in a thin layer in the bottom of the pan. Cover the bottom with a single layer of bread slices. Trim the slices and cut them in pieces so they fit close together and lie flat (but you don't have to fill every small crack or hole). Spoon about 2 cups of sauce onto the bread and spread it evenly.
• Make a layer of zucchini (or sautéed eggplant), using half the slices. You can lay them crosswise or lengthwise in the pan, whichever way fits best. Overlap the slices as necessary to make an even layer that completely covers the sauce. Press down gently to condense the lasagna and make more room in the pan, then sprinkle 1 cup of grated cheese evenly over the top.
• Now repeat the layering: Arrange another layer of bread slices and trimmed pieces. Cover the bread with 2 more cups of sauce, spread evenly. Lay out the rest of the zucchini (or eggplant) slices in an overlapping layer. Spread the remaining tomato sauce, about a cup, in a thin layer. Sprinkle another cup of cheese (or more!) in a generous layer over the top of the lasagna.
• Baking the Lasagna
• Cut a sheet of aluminum foil about 2 feet long-preferably from a wide roll of heavy-duty foil. Press the foil so it hugs the sides of the pan and bend it to make a "tent" over the lasagna that doesn't touch the surface anywhere.
• Bake the lasagna covered for about 45 minutes, giving the zucchini plenty of time to cook. Remove the pan from the oven; carefully unfold the foil from the sides of the pan and lift it off completely. Don't get burned by the pan or the steam that is released-keep your face and hands out of the way. And don't let the foil mess up the cheesy topping! (In a glass casserole, you should be able to see the sauce bubbling up around the sides of the pan.)
• Return the lasagna to the oven and bake for another 15 to 20 minutes, or until the top is deep golden-brown. Let the casserole settle for a few minutes before serving (it will stay hot for some time). Cut in squares or rectangles of whatever size you like, and lift out individual pieces with an angled spatula.
• The Best Bread For Country Bread Lasagna
• A hearty European-style chewy wheat bread, made with all white or white and whole-grain flour, is best for these savory lasagne. Cut the slices yourself and let them dry a bit. Day-old (or briefly oven-dried) 1/2-inch slices will soak up lots of vegetable juices and give the lasagna a marvelous texture. Don't get a skinny or low loaf with lots of crust, though-like a baguette or ciabatta-since the crust is trimmed away. Instead get a lofty bread-a large round or oval loaf-for big slices with lots of "insides."
• Eggplant and Country Bread Lasagna
• Trim the stem and bottom ends of the eggplants. Peel off all the skin if it is tough, or, with tender eggplant, remove ribbons of peel in a striped pattern (see box, page 254).
• With a sharp chef's knife, cut all the eggplant lengthwise into slices, about 1/3 inch thick. Toss a few slices at a time in the flour (in a large bowl or on a tray) to coat completely on both sides; shake off the excess and pile in another bowl or tray.
• Pour 2 or 3 tablespoons of the canola oil into the skillet and tilt it so the entire bottom is coated with a thin film of oil. Set the pan over medium-high heat for a couple of minutes.
• Lay a batch of eggplant slices in the pan with plenty of space between them. You want to brown the pieces quickly, with minimal oil, so keep the heat up but don't let the oil smoke or the vegetables burn. Fry the slices for about 2 minutes, until lightly colored on the underside, then flip them over and fry 2 minutes on the second side. Drain the slices on sheets of paper towel and sprinkle with a couple pinches of salt while hot.
• Brown the remaining floured eggplant in batches, adding oil to the pan as needed. Remove to paper towels and salt them right away, using about 1/2 teaspoon for all the slices.
• Assemble and bake the lasagna as in the main recipe.
• To Salt or Not to Salt the Water
• I always used to boil vegetables in salted water. But recently I started salting certain vegetables after they were cooked, tossing them immediately after draining with medium-coarse salt, while they were still steaming hot, and I found I liked it. Does it make that much difference? Indeed it does. Instead of making a saline solution out of the boiling water that permeates the vegetable throughout, salting later allows the vegetable to retain its pure vegetable flavor, and then the sprinkled salt adds another dimension of flavor by seeping in gently while it is still hot. The vegetables that best respond to this method are string beans, broccoli, and zucchini. But I find it also true of cabbage, beets, chard, and other greens.

EGGPLANT LASAGNA

Steps:

• About 1/2 hour before serving:.
• Preheat oven to 350 degrees.
• Prepare noodles and drain.
• While noodles are cooking:.
• Place bread crumbs and 1/2 teaspoon salt on waxed paper.
• In small dish, beat eggs with 2 tablespoons water.
• Dip eggplant into egg mixture then in crumbs.
• Cook eggplant in hot oil a few at a time.
• In a greased 13 X 9 inch baking dish, layer noodles, then eggplant slices, then mozzarella cheese, then spaghetti sauce.
• Repeat layers.
• Sprinkle with parmesan cheese.
• Bake 30 minutes, uncovered.

EGGPLANT-MUSHROOM 'LASAGNA' FOR A CROWD

Steps:

• Preheat a broiler. Line a large broiler pan with foil.
• Slice the eggplants one-half-inch thick, discarding the stems and the very bottom slices. Place as many of the slices as fit in a single layer on the broiler pan and broil until lightly browned, turning the slices once to brown both sides. Repeat until all the slices have been browned, then set them aside.
• Heat three tablespoons of the oil in a very large, heavy nonstick skillet over high heat. If you do not have a very large skillet, one that holds about four quarts, use two skillets. Add the mushrooms and stir-fry until they have wilted. Remove them from the pan and place in a bowl.
• Add one tablespoon oil to the pan or pans along with the onions, sweet pepper and garlic. Reduce heat to medium-low and cook vegetables, stirring until soft, about 10 minutes.
• Add the tomatoes to the pan, bring to a simmer and cook until fairly smooth, about 20 minutes. Add the oregano, parsley and fennel and season to taste with salt and pepper. Mix half the tomato sauce with the mushrooms and set the rest aside.
• Melt the butter in a medium-size saucepan. Whisk in the flour then slowly whisk in the milk. Cook over medium heat, whisking constantly, until the sauce is thickened and smooth. It will not be a very thick sauce. Season to taste with salt and pepper and remove from the heat. Mix in the shredded mozzarella.
• Use one-half tablespoon of oil to grease two baking dishes each about 9 by 13 inches and 2 inches deep. Spread a little of the plain tomato sauce in the bottom of each.
• Place a layer of eggplant in each dish, using a total of one-third of the eggplant. Spread with one-half of the tomato and mushroom mixture, then sprinkle with one-third of the bread crumbs. Spoon on half the mozzarella and white sauce mixture. Then repeat the layers of eggplant, mushrooms with tomato, bread crumbs and mozzarella and white sauce.
• Finally, top each baking dish with a layer of eggplant and spread with a thin layer of the plain tomato sauce. Sprinkle with the remaining bread crumbs, then sprinkle on the Parmesan cheese. Drizzle with the remaining oil. Cover the baking dishes with foil. If the dishes are prepared more than two hours before serving they should be refrigerated.
• Have the baking dishes at room temperature. Preheat the oven to 350 degrees. Place the baking dishes in the oven and bake for 15 minutes. Uncover the dishes and bake 25 to 30 minutes longer, until the ingredients bubble and the top lightly browns.
• Meanwhile, reheat the remaining tomato sauce.
• When the baking dishes are removed from the oven allow them to stand for five minutes before serving. Serve a dish of the tomato sauce alongside. If you cannot fit both baking dishes in your oven at one time, either bake the second one after the first has come out of the oven or you can bake them an hour or so in advance of serving, cover them with foil when they have come out of the oven, then reheat each at 425 degrees for about 15 minutes before serving.

EGGPLANT AND COUNTRY BREAD LASAGNA

Steps:

• Trim the stem and bottom ends of the eggplants. Peel off all the skin if it is tough, or, with tender eggplant, remove ribbons of peel in a striped pattern (see box, page 254).
• With a sharp chef's knife, cut all the eggplant lengthwise into slices, about 1/3 inch thick. Toss a few slices at a time in the flour (in a large bowl or on a tray) to coat completely on both sides; shake off the excess and pile in another bowl or tray.
• Pour 2 or 3 tablespoons of the canola oil into the skillet and tilt it so the entire bottom is coated with a thin film of oil. Set the pan over medium-high heat for a couple of minutes.
• Lay a batch of eggplant slices in the pan with plenty of space between them. You want to brown the pieces quickly, with minimal oil, so keep the heat up but don't let the oil smoke or the vegetables burn. Fry the slices for about 2 minutes, until lightly colored on the underside, then flip them over and fry 2 minutes on the second side. Drain the slices on sheets of paper towel and sprinkle with a couple pinches of salt while hot.
• Brown the remaining floured eggplant in batches, adding oil to the pan as needed. Remove to paper towels and salt them right away, using about 1/2 teaspoon for all the slices.
• Assemble and bake the lasagna as in the main recipe.
• I always used to boil vegetables in salted water. But recently I started salting certain vegetables after they were cooked, tossing them immediately after draining with medium-coarse salt, while they were still steaming hot, and I found I liked it. Does it make that much difference? Indeed it does. Instead of making a saline solution out of the boiling water that permeates the vegetable throughout, salting later allows the vegetable to retain its pure vegetable flavor, and then the sprinkled salt adds another dimension of flavor by seeping in gently while it is still hot. The vegetables that best respond to this method are string beans, broccoli, and zucchini. But I find it also true of cabbage, beets, chard, and other greens.