Posted by Amy Andrews


Categories * Make Ahead Dinners, Beef & Bison, Pork & Lamb, Veggies

Comments 6 comments

Eggplant Lasagna

Eggplant

Roasted eggplant slices baked in layers with parmesan and a meaty, creamy, tomato-y sauce…you’ll never miss the pasta in this riff on lasagna.  Thanks to Tori Ritchie for the original recipe (and the funny story about its origin).

 

Eggplant Lasagna Recipe

Serving Size: 8

Ingredients

  • 2 large Italian eggplants, peeled and sliced into 1/4-inch thick rounds
  • olive oil
  • sea salt
  • 1 onion, diced
  • 1 Tbsp fresh oregano, chopped
  • 1 Tbsp fresh rosemary, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1/2 pound ground pork
  • sea salt & freshly ground black pepper
  • 2 Tbsp tomato paste
  • 1/2 cup red wine
  • 750g (26.46 oz.) box Pomi chopped tomatoes
  • 1 cup heavy cream
  • 1 cup shredded parmesan cheese

Instructions

  1. Preheat oven to 375 degrees F. Brush eggplant slices with olive oil and sprinkle with salt. Roast on parchment-lined baking sheets until lightly browned, about 20 - 25 minutes (use a couple pans - do not overlap slices).
  2. In a large skillet, heat a tablespoon of olive oil and cook onion until softened. Stir in the oregano, rosemary, and garlic and cook a minute, until fragrant, then remove to a plate.
  3. Crumble the meats into the skillet and cook until no longer pink inside. Do not stir too much -- let the meat develop a nice, brown crust before moving the lumps. When cooked, drain off any remaining fat. Add the tomato paste and stir around to cook it a minute. Add back the onions. Pour in the wine and sprinkle in some sea salt and a few grinds of black pepper. Add tomatoes, bring to boil, reduce heat and simmer 15 minutes. Stir in cream and cook until thickened, 15 minutes more.
  4. Oil a 9x13 glass baking dish. Spread a layer of meat sauce, top with roasted eggplant slices (without overlapping), more meat sauce, cheese, then repeat the layers, ending with sauce on top (sprinkled with cheese!). Bake (375 degrees F) until bubbly and browned at the edges, about 40 minutes.
http://ripefoodandwine.com/2014/03/27/eggplant-lasagne/

 

 

6 comments on “Eggplant Lasagna”

    • Amy Andrews
      Amy Andrews

      Hi Yummy! Thanks – I’m making it again tonight, mini batch and using the other half of the sauce on pasta for kiddos (not the biggest eggplant fans).

      Reply
  1. Malcolm Daly

    A wonderful recipe. For a smokey twist, try grilling your eggplant on the BBQ rather then roasting them in the oven.
    Mmmmmmm

    Reply
    • Amy Andrews
      Amy Andrews

      Wow, Malcolm — BBQ sounds great! Hope you can swing by MT this year — would love to see you.

      Reply
  2. Bill

    Hi Amy,
    Told you Linda and I would try this recipe. Well we did tonight. Wonderful just wonderful. Thank you for posting. I had the chance to work with Tori one night she was great. Keep posting these wonderful recipes. My best to you miss working with you as well.
    Bill

    Reply
    • Amy Andrews
      Amy Andrews

      Oh, Bill! So great to hear you tried it and liked it. 🙂 And I’m glad I got to post some revisions to the recipe flow before you did (I made it last night and tweaked a few things.) Tori seems like a great person — I like her style. Miss you too. So happy to hear you’ll be holding down fort at the fair this year. That was so much fun.

      Reply





Leave a Comment


Name

Email

Website

Please wait...

Close

Thanks for joining the conversation.

You will be notified every time a new comment is added to: Eggplant Lasagna.