Kitchen eggplant lasagna recipe (5/16/16)

Kitchen Eggplant “Lasagna” for the Mushroom “Bolognese”
1# Exotic Mushrooms (Crimini, Portabella, Shiitake, Oyster)
3 Tbsp Minced Garlic
1 large Sweet Onion
6 cups San Marzano Tomatoes (crushed by hand)
1 cup Red Wine
4 Tbsp Chopped Parsley
4 Tbsp Shredded Basil
2 Tbsp Balsamic Vinegar
1 tsp Crushed red pepper flakes
2Tbsp Olive oil (extra virgin)
Salt & Pepper to taste
In a medium saucepan over medium heat, add olive oil & onions. Cook until translucent, add garlic
mushrooms and red pepper flakes. Cook until mushrooms begin to release juice. Deglaze with red wine,
then add tomatoes, basil & parsley. Cook over medium simmer for 30-40 minutes to all flavors to come
together. Stir in balsamic and season with salt & pepper. Reserve.
For the Eggplant “Pasta”
3 heads Large Ripe Eggplant
2 Tbsp Minced Garlic
1 cup Virgin Olive Oil
Salt & Pepper
Preheat oven to 375
Combine the garlic & olive Oil in a small bowl. Slice the Eggplant lengthwise into even ¼” slices. Rub the
eggplant evenly with the garlic oil. Place on a oiled cookie sheet and roast in oven until cooked through
(approximately 10-12 minutes). Reserve.
for the Herbed Ricotta
8 oz Ricotta (part skim)
1 Tbsp Chopped Parsley
1 Tbsp Chopped Basil
Other Veggies
Shredded Kale, Asparagus, Roasted Peppers, Spinach or whatever veggies you love.
To Assemble:
Layer the cooked Eggplant slices evenly in the bottom of a baking dish. Add a layer of mushroom
bolognese, a layer of veggies, then the ricotta. Continue to repeat until at least 5 layers. End with a layer
of the bolognese. Place in oven at 350 for 40-50 minutes. Allow to rest for 5-10 minutes. Slice into
pieces and serve warm. Enjoy.