Eggplant "Lasagna"
Wednesday, September 24, 2008 at 10:21AM ;)
Features the home made ricotta from my "You Gotta Make Ricotta" entry just a scroll below...
2 large eggplant, peeled, sliced in rounds (1/4 inch thick), stem cut off
4-6 cups hearty basil tomato sauce
3 cups (approx) home made fresh ricotta
6 oz bag fresh baby spinach
Nutmeg, salt and pepper to taste
1 cup grated cheese like Parmesan or asagio
Olive oil
Pre heat oven to 350 ° F. Brush eggplant slices with olive oil, season with salt and pepper on both sides and bake for 15minutes until tender not mushy, turning once.
Mix ricotta and spinach together, season with nutmeg to taste.
Spread 1 cup of tomato sauce in bottom of glass baking dish. Place eggplant slices on top of sauce, covering bottom of dish. Spread ricotta mixture over eggplant and then additional tomato sauce. Repeat, ending with a layer of eggplant on top. Add enough tomato sauce to cover and sprinkle with grated cheese. Bake until sauce bubbles about 25-30 mins.
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