Рецепт Eggplant Lasagna with Tortilla
In August, my mother-in-law brought me a huge eggplant from the market, leaving me wondering what to do with it. Meredith is still off garlic, so a giant tub of baba ghannouj wasn't going to happen.
I also had a container of ricotta cheese I had bought on sale without any particular plans, so I started looking for eggplant lasagna recipes. The one that caught my eye used tortilla as well (to capture some of the moisture, I assume) and it looked like an appetizing base. In the original recipe, it was presented far nicer than anything I could do: baked in individual mini-lasagna pans with dainty layers of flavour presented quite nicely.
That's not my style (I'm lazy), so I opted for the casserole dish instead. It also helped use as much of that giant eggplant as I could. The pile of sliced eggplant was huge.
Eggplant Lasagna with Tortilla
- 1 container (400g) ricotta
- 3 tbsp grated Parmesan cheese
- 1 egg, slightly beaten
- 1 tbsp dried parsley
- 3 tbsp fresh basil, minced
- 1/4 tsp nutmeg
- salt, pinch or to taste
- 1 medium eggplant, thinly sliced (optional: peel first)
- 3 tortillas sliced into 3” strips
- 1 cup mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 2 cups tomato sauce
- additional Parmesan cheese
Preheat oven to 350-degrees.
In a, bowl mix the ricotta and Parmesan and fold in the egg, parsley, basil, nutmeg, and salt. Cover and refrigerate.
Assemble the lasagna as follows:
tortilla
cheese mixture
shredded cheese
sauce
eggplant (gently press down on the eggplant)
cheese mixture
shredded cheese
sauce
Complete the cycle two more times for a total of 24 layers, ending with sauce.
Sprinkle Parmesan on the final layer.
Bake for 50 minutes and let rest for 10 minutes before serving.
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