Leftovers Repurposed: Eggplant Lasagna


Seriously Upgraded  Leftovers – Eggplant Lasagna

Written by Kimberly Evans

Leftovers, that magical food that if repurposed right can take itself from one day meals to a whole upgraded second day special! Such was the case in the most recent food utopia with eggplant lasagna.  But to understand what made this dinner so special we must go back a few years (aw hell, 15 years) to understand what happened in the first place.

I have never been a fan of eggplant growing up.  Other than this root vegetable bearing a beautiful purple color i hated it, period.  It was slimy with a tough peel and I get slightly squeamish even divulging that far into details.  But, nonetheless I do like zucchini a relatively close neighbor to this veggies hood.  Since I rub shoulders with a similar food I decided to explore ONE more time eggplant in case my 15 yr. old opinion had changed.

My mom created breaded eggplant using panko breadcrumbs, the other night after she had experienced a great tasting eggplant parmesan at Tufanos an Italian restaurant near us.  She insisted I try some and i begrudgingly did.  It surprised me, it was really tasty! So I eagerly took some home for dinner.

Using fresh Roma tomatoes from m garden I decided to try my hand at making pasta sauce.  Hell, Martha Stewart made it look so simple the other day I figured what’s there to lose.  I created the sauce and layered the eggplant in a small pan with zucchini and some mozzarella cheese.  I baked it, poured the homemade tomato sauce on and it turned out to make on satisfying dinner!  Please enjoy my recipe below and if you have never tried eggplant or have had a disappointing experience with the vegetable i suggest you try one more time.

Below you will find my eggplant lasagna recipe (below it serves 1) and fresh tomato sauce recipe.

Fresh Roma Tomato Sauce:

Ingredients:

  • 5-6 medium Roma tomatoes
  • Fresh basil
  • Oregano
  • Garlic fresh or powder or a combo of both
  • salt/pepper
  • mushrooms
  • yellow onion
  • 1/2 tbsp olive oil

Directions:

  1. Boil water and toss in tomatoes until you can see the skin starting to split, remove from heat and blanch tomatoes in a pot of cold water.
  2. Chop fresh basil, oregano, garlic, onion, and mushrooms
  3. Heat sauce pan on low with olive oil, toss in fresh-cut ingredients and stir on low until the onions start to turn a translucent color
  4. Toss in Roma tomatoes and stir together.
  5. Simmer on stove stirring occasionally, you may need to add bits of water throughout depending on how chunky you like your sauce.  Optional: add in frozen or fresh spinach.

Eggplant Lasagna

  1. 1 Eggplant (for my personal slice I used 4 half-inch thick slices and 1/2 a zucchini as that’s all I had left)
  2. 1 egg
  3. Panko Breadcrumbs
  4. Flour
  5. 1 zucchini

Directions:

  1. Slice eggplant into circle slices.
  2. Create egg wash for the eggplant to prep for adding the breadcrumbs:  dip eggplant in egg or egg white, coat in flour and dip in panko breadcrumbs.  Set on baking dish.  Continue to do with the rest of your eggplant serving.
  3. Preheat oven to 375 and lightly grease your baking dish with a non stick spray.
  4. Meantime cut zucchini into slices
  5. on grill pan or frying pan lightly coat with a non-stick spray and toss zucchini on
  6. Saute until cooked and set aside to cool
  7. In your baking pan add one layer of eggplant on the bottom, one layer of zucchini and 1/2-1oz of mozzarella.  Add second layer of eggplant and top with the rest of your portion of mozzarella.
  8. Bake at 375 until eggplant crisps, and cheese is melted.
  9. Top with your fresh pasta sauce and sprinkle on parmesan cheese to finish off.
  10. Enjoy!

here’s a pic of my 1 serving eggplant lasagna:

fresh roma past sauce

Eggplant Lasagna

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