September 23 2013

Grilled Eggplant Lasagna {Recipe}

I’ve eaten at some pretty fantastic restaurants in all kinds of places yet nothing beats dinner with my family at the end of the day.  I don’t care all that much about five star dining, and even if I did, it couldn’t hold a candle to the stories that come out, once I get a gaggle of girls chit chatting over a hot meal.  I do not budge when it comes to our family dinner-if you live here, you are expected to be there.  All are welcome, and the only two rules are that you must eat at least one vegetable and you must contribute to the conversation. Whiners will be served extra vegetables.

Grilled Eggplant Lasagna.

Speaking of vegetables, this here is a dish that will convert an eggplant hater for good.  My meals generally consist of what is available, what is healthy, and what is fresh.  If I’m on my game, I’ll double this one up, and freeze it to avoid take out at a later date.

I have a great recipe for an all-purpose marinara, but in this recipe I used a good jarred sauce.  This recipe is gluten-free, and vegetarian.  Omit the cheese and add extra spinach and a good meat sauce to make it Paleo.

Preheat grill (I love my George Foreman for this)

INGREDIENTS

1 large eggplant, sliced in half, and then thinly sliced lengthwise

Lightly oil, salt and pepper eggplant.  Grill eggplant until done-it was almost fall apart so be careful.  Remove from grill and set aside

1 jar good sauce or use homemade

1 15 oz container ricotta cheese

2 egg whites

2 cups shredded mozzarella

1/2 cup shredded parmesan

2 good handfuls baby spinach

METHOD

In medium bowl, mix ricotta cheese and egg whites.

In medium-sized baking dish layer ingredients in this order:

cover bottom with sauce then top with

eggplant slices

half the ricotta cheese mixture

one handful of baby spinach, ripped apart

half the shredded cheeses

another layer of sauce

Repeat, starting with eggplant again.

Bake at 350 for 45 minutes  

I find that broiling the dish for the last minute or so gives the top a nice look, and melts the cheese more evenly. I also cook with the worlds worst oven so you be your own judge. 

This is a great one dish meal, but if I were serving guests I might add a sautéed, garlicky broccoli rabe on the side, and for dessert, one of my favorites, affogato-vanilla ice cream topped with a shot of espresso.

I hope I made you all as hungry as I made myself.  I am honored to be a part of MoPa, and look forward to sharing more with you all.  -Kate Lord