*** A WORD FROM THE KITCHEN ***
Ash Wednesday was the official start of the Season
of Lent for anyone observing this period of penance,
reflection and fasting in preparation for Easter. Pasta
without meat is not only a great vegetarian staple, but
also a popular choice for anyone abstaining on certain
days from eating meat during Lent. This recipe for EGGPLANT
MARINARA LASAGNA is a hearty tummy pleaser for anyone to
enjoy and although eggplant is a common vegetarian staple,
I do like to get people to try new veggies. Look for a
few helpful tips on purchasing this purple people pleaser
below too.
Enjoy!
Marzee
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RECIPE: EGGPLANT MARINARA LASAGNA
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INGREDIENTS
9 uncooked Lasagna noodles
1 medium eggplant
Olive oil flavored cooking spray
2 tsp. basil
2 tbsp. grated parmesan cheese
1 26-oz. jar marinara sauce
1/2 tsp. Italian seasoning
1 15-oz. container ricotta cheese
8 oz. shredded mozzarella cheese
1/4 cup chopped fresh basil for garnish
DIRECTIONS:
Cook lasagna according to package directions.
Drain lasagna & rinse with cold water. Meanwhile,
preheat broiler. Trim ends and peel eggplant; cut
crosswise into 12 1/4- inch slices. Place on foil-
lined baking sheet; coat well with cooking spray.
Broil 4 to 5 inches from heat source 5 minutes or
until browned. Turn; coat well with cooking spray.
Broil 3 minutes. Remove from broiler; sprinkle with
basil and Parmesan cheese. Return to broiler; broil
1 minute or until cheese is golden brown. Remove pan
from broiler; let stand 5 minutes. Preheat oven to
375 degrees. Combine marinara sauce and Italian
seasoning. Spread 1/3 of the sauce each in bottom of
a 9x13 baking dish. Layer 3 noodles over sauce; top
with half of ricotta cheese. Place eggplant slices
over cheese. Repeat layering with 3 more noodles, 1/3
of the sauce, remaining ricotta cheese, last 3 lasagna
pieces and remaining sauce. Bake for 40 minutes or
until hot. Remove foil; sprinkle with 1 cup mozzarella
cheese. Return to oven and bake 5 minutes or until
cheese is melted. Let stand 5 minutes; cut in squares.
Sprinkle with fresh basil.
Categories: Pasta, Main Courses, Vegetarian
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MARZEE'S CORNER
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PURCHASING EGGPLANTS
Select eggplants that are relatively heavy for their size,
with skins that are smooth, taut, and shiny. Tan patches,
scars, or bruises on the skin are signs of decay underneath.
When you press an eggplant with your thumb, it should feel
firm and bounce back. The fuzzy caps and stems should be
green and free of decay and mold.
Because eggplants are so highly perishable, buy them no
more than a day in advance and store them in a plastic bag
in a cool place (about 50 degrees F).
TIP: You can precook a small piece of eggplant in a skillet
or microwave and taste for bitterness before using it in
your entire recipe.
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