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RECIPES

Eggplant Lasagna
This is an excellent recipe for anyone, but for people who have wheat sensitivities, the eggplant is a great substitute for the noodle.
I like to make a large batch so I have leftovers the next day for dinner.  
I don't measure anything when I make this, so all measurements are a guess. I just try to fill up the container that I'm baking in.
The first time you make this it might be best to use one large eggplant and reduce the other amounts by a third.    

Ingredients:
750 ml of Tomato Sauce:
2 cloves of garlic chopped finely
1/4 cup of onion chopped finely
1 tsp each of dried basil, oregano, salt and pepper to taste
2 eggplants
3cups of chopped vegetables, (broccolli, cauliflower, carrots)
450 ml of Cottage Cheese
Mozzarella, feta, and parmesan cheese. Whatever amout you desire
 Method:
First peel eggplant and slice into 1/2" rounds. Salt both sides. Let sit for a 1/2 hour.
In the meantime make the tomato sauce. Sautee onion, garlic and spices in some olive oil for a minute. Add tomato sauce and let simmer for about 10 minutes, before shutting off.
Chop vegetables. I think the smaller they are, gives the dish a nicer consistency.
Prepare cheese.
Grease or spray with non stick coating a casserole dish large enough to bake the lasagna in. Spread a few spoonfuls of sauce on the bottom of the dish.
After a 1/2 hour is up, rinse off eggplant and  pat  dry.
Place a tbsp of oil in a frying pan, and brown both sides of  the eggplant. After half of the eggplant is done, layer the bottom of  the dish. Spread chopped vegetables, then spread cottage cheese. I like to put my feta cheese on now.                                               
Brown the rest of the eggplant and layer over.
Pour rest of sauce over top. Spread the cheese over the top.
Cook at 350 degrees for 45 min or till vegetables are soft.
Let sit for about 10 minutes, before serving
Hints:
I sometimes buy a premade tomato sauce, with spices. I just try to find one that doesn't contain sugar.
 If I'm making vegetables for dinner the day before I 'm having the lasagna, I will make extra. I find having the vegetables precooked reduces the amount of liquid in the lasagna. Also just makes less to do, plus reduces cooking time.
Of course fresh herbs are always better than dried. I just find that this is a dish, where a person can do whatever and it tastes great.

 

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