Oh man do I have a busy weekend planned. Unfortunately this does not allow me much time to blog, so I have asked my good friend, Lambi, to write up a guest post for me so you all will not have to go TeenyLittleSuperChef-less for very long. Lambi is also a culinary genius, so please, be nice to her. She’s also a total babe with the most gorgeous wool coat I’ve ever laid eyes on. Enjoy!
Hey all you foodies! I’m Lambi and I would like to thank Juan Carlos for inviting me as his guest
Whie I, as you may have guessed, am mostly into tender
seedlings leafy acreage morsels, my family often include healthy, home-grown, organic meat (shudder) in their meals, none of which (thankfully) are from my side of the pasture. In any case, the recipe I would like to share is yummy, sans meat.
Our farm is a
crazy busy wonderful place at harvest time. While I am stuffing myself luxuriating in the fresh mud green grasses that the latest rain has brought, it is also time to bring in the buckets of fresh produce we have so carefully tended throughout the summer. Onions, tomatoes, celery, eggplant, oregano, basil and garlic… oh yes, did I mention I’m a garlic maven… indeed I am with 16 varieties already planted for spring– but I digress. With all this bounty it’s time to gulp down savor fresh, safe, organically grown fall flavors. I do make my regular contributions to the health of our garden compost pile, which is then turned into the soil in the fall and spring to make healthy garden crops. I do believe in giving what I can for the cause as do my pasture mates.
I hope you will enjoy this Eggplant Lasagna. While it’s not a quick recipe, you’ll have
buckets bowls of sauce to freeze or can, and enjoy as a quick flavorful sauce for pasta. You should also have plenty of Lasagna left to put a bit in the freezer as well, unless you happen to be sharing your meals as I do, in a trough, with other more aggressive diners.
2 medium yellow onions, chopped
4 large cloves of garlic (I use one that has a little kick to it from Indonesia)
3 tbsp olive oil
12 firm, ripe tomatoes, peeled and quartered
1/2 cup chopped green onion and some of the tops
1 green bell pepper, chopped
1 cup coarsely chopped celery
1 1/2 tsp sea salt
3/4 tsp pepper
1/4 tsp crushed anise or fennel seed
1 tbsp crushed oregano leaves
3/4 tsp rosemary leaves
1 tsp paprika
1 3/4 cups or half a bottle of dry red wine (can substitute grape juice)
2 tbsp white wine vinegar
1) Cook onion and garlic in oil until softened and translucent.
2) Add the rest of the sauce ingredients to the pan with the onions and garlic. Bring mixture to a boil, breaking up the tomatoes. Cover, reduce heat and simmer 1 hour. Remove cover and simmer until reduced to approximately 8 cups. (I usually double this recipe to have enough to put in the freezer or can.
(If you prefer the sauce thick, add 8 oz tomato paste to your sauce before proceeding)
8 oz mozzarella cheese, shredded
15 oz nonfat cottage or ricotta cheese
8 oz nonfat yogurt or sour cream
1/2 cup Parmesan cheese, shredded
2 eggs + 1 tbsp water, mix together in small bowl
1 whole medium eggplant, peeled and thinly sliced lengthwise
whole wheat bread crumbs, enough to use for breading eggplant
1) Salt the eggplant and allow 10 minutes for the salt to draw the moisture out. Pour off the liquid, dip the eggplant in the egg mixture then coat with bread crumbs.
2) Fry in a very small amount of oil. (Eggplant will tend to soak up oil. The bread crumbs will keep the eggplant from doing this so much.) Turn as soon as one side is brown.
3) Place half the eggplant in a 13×9″ pan or casserole dish. Top with half the sauce and half the cheese mixture. Repeat layers.
4) Bake in a pre-heated 350 degree oven for 45 minutes or until casserole is bubbly.
Hmmm, just writing about all this is making me hungry… oh wait, I think I hear the dinner bell… uhhh yeah I think I have to go now. It looks like everyone else is heading for the barn….. WAIT FOR ME!!!!!!