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Eggplant lasagna

Eggplant lasagna

1 large eggplant                       
1 large onion, sliced
1 portobello mushroom cap, diced               
4 cups fresh baby spinach
28-oz. organic diced tomatoes              
handful fresh basil, chopped
1/2 carrot, peeled or grated                   
2 cloves garlic, minced
4 tbsp extra virgin olive oil + extra                
3 oz. goat cheese
Celtic sea salt and freshly-ground black pepper           
freshly-grated Grana Padano parmigiano cheese

Slice eggplant lengthwise, sprinkle with Celtic salt and let rest under a paper towel with a heavy dish on top.

Prepare sauce by adding to a medium sauce pot:  tomatoes, carrot, basil, garlic, oil, Celtic salt and pepper.  Bring to a boil, then let simmer for 20 minutes or more.

Sauté sliced onion with 1 tbsp oil for 2-3 minutes, then add mushrooms and cook for 5-7 minutes more, until onions are slightly brown and mushrooms are cooked through. 

Pat eggplants dry and brush with oil, then season with salt and pepper.  Broil for 3 minutes on each side, being careful not to burn slices. 

Create an assembly line for the lasagna.  In a deep baking dish, layer sauce, then eggplant, then spinach, then onions and mushrooms, then sauce, then cheese.  Repeat layer, ending with parmigiano cheese on top.  Bake for 10-15 minutes, or until warmed through.       

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