Friday, April 11, 2014

Eggplant Parm-sagna

I wasn't sure what to call this recipe, as it really is a sort of a mix between eggplant parm (igiana) and a lasagna. A lighter, healthier, vegetarian version.

parm-sagna? las-igiana? eggplantania? .. even Sean could not help me with this one. "Those words just really do not mesh! "

I also wasn't too sure I would post this recipe as the pictures are TERRIBLE, and do not do it justice at all. But the results tasted so delicious, I figured I just had to share.

I was so proud of myself for using up ingredients I had on hand- including these 3 lonely lasagna noodles, leftover and dejected in a box.

Originally I was planning on having spaghetti squash with tomato sauce and eggplant..however when I cut open the squash I realized that I didn't have a spaghetti squash. I had a butternut squash.  Cue my brain going into overdrive thinking of all the dishes I could make instead. I was envisioning myself on Master Chef , opening up my mystery box, the clock ticking with only 60 minutes.. clearly I have been watching too much tv!! On the bright side, it really does help you be creative. I pretty much made this recipe up as I went, with some inspiration for the squash goat cheese from this squash and goat cheese lasagna but I used much less butter.

- tomato sauce (I used homemade, courtesy of my mom! but canned is fine too)
-  1 or 2 eggplant (sliced into 1/2 inch thick rounds)
- bread crumbs
- 1 egg + 2 T water
- butternut squash
- goat cheese
- 1 T butter
- 1 T flour
-  1-2 cups skim milk
- parmesan
- cheddar or mozzarella cheese

- preheat oven to 375-400.
- Dip eggplant in the egg mixture and then in the bread crumbs, and put on a baking sheet lined with parchment paper
- Bake eggplant for 20-25 minutes on each side
- Bake squash for approx. 1h. This can be done at the same time, using convection function of your oven. Tip: I always microwave the squash a  bit before cutting it to make it softer and easier to cut. Cut it open, and  remove seeds. Place sides skin side up on a parchment lined baking sheet with about 1 tablespoon of water
- Put tomato sauce in the bottom of a lasagna dish, and then place the eggplant.
- Once the squash is soft enough, remove it from the oven and scoop flesh into a bowl. Put 1 T butter in a fry pan and add about 1 T flour, stirring constantly. Lower heat a bit and add about 1 or 2 cups of skim milk, until it thickens. Add in goat cheese ( 1/4 small package) and then add in squash.
- Spread squash and goat cheese mixture over the eggplant in the dish
- Grate parmesan and cheddar cheese on top
- optional, put 1 layer (or just 3) cooked lasagna noodles on top.
- Bake for a few minutes until cheese has melted.

leftovers are great for lunches! Enjoy :)

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