Tuesday, December 8, 2009
spinach and eggplant lasagna
1 large eggplant cut lengthwise into slices
1 bunch spinach roughly torn to shreds
1 package Spelt lasagna (or any lasagna noodle you prefer)
a few cups leftover tomato sauce
3-4 oz. Daiya cheese
2 tsp. olive oil.
4 teaspoons italian seasoned breadcrumbs (whole wheat is best but anykind works)
Slice eggplant into rounds and lightly salt both sides. Let sit for 10-20 minutes to draw out any bitter juices then brush with olive oil and broil for 3 minutes per side, set aside.
Add spinach to sauce pan with 1/4 cup water and cover. cook over medium heat until spinach has wilted, set aside
prepare pasta according to package directions
preheat oven to 350 degrees and use the olive oil to grease the bottom and sides of your lasagna pan. Don't forget to do this! I can never remember to oil my pans and stick-to-the-side-lasagna, (while still delicious once you hack it away from its stronghold) is not pretty.
Now it's time for the fun part! Begin with a layer of tomato sauce, at about the thickness you would were you to spread it on pizza. Top this with your first layer of lasagna noodles. Then add another thin layer of sauce topped with eggplant rounds. Your first layer of spinach follows this, it will be all clumped together from the wilting so do your best to take little pinches and spread them somewhat evenly across the eggplant rounds. top this with a generous sprinkling of cheese. Repeat the layering in this order until you are near the top, reserving a healthier spread of sauce and sprinkling of cheese for the very top. Sprinkle the breadcrumbs over the top to finish.
bake at 350 for 45 minutes and then keep the pan in the oven while you turn the broiler on and broil with an open door until your breadcrumbs darken and crisp up.
You're done! I like this with a really simple salad and any red wine with a lighter body. If you're cheap, like me, you should try "pinot evil" pinot noir. super good, super inexpensive