A Recipe

Last year Wayne convinced me that we should grow some eggplant. I agreed but in the back of my head I was hoping that the seeds wouldn't take.  I had no idea what to do with eggplant.  Well the seeds took and so I had to search the web for something to do with it.  There are actually a lot of options.  This is the recipe that convinced me that we needed to grow some more this year (we have 3 very healthy plants in our garden right now)

Eggplant Lasagna (from Kraft Foods - I think)

Bake @ 350º

•  1/4 c olive oil (I don't use this much...I put enough in the pan for sautéing.)

•  1 med eggplant - peeled and cut into 1/4" cubes - (you should lightly sprinkle the eggplant cubes with salt to help with theliquid that appears during cutting)

•  1/2 c chopped onion

•  2 cloves garlic - minced

•  26 oz pasta sauce

•  3 c ricotta cheese

•  8 oz shredded mozzarella

•  1/2 c parmesan cheese

•  9 lasagna noodles cooked and drained

heat oil in large nonstick skillet, add eggplant, onion, and garlic.  sauté for 15 mins or until eggplant is very tender.  Stirring occasionally.  Stir in sauce and set aside

In a med bowl mix ricotta cheese, 1 c mozzarella cheese, and 1/4 c parmesan

In a grease 9 x 13 pan layer 3 lasagna noodles, 1/3 c of cheese mix, and 1/3 of the sauce mix.  Repeat 2 times.

Top with remaining 1 c mozzarella cheese and 1/4 c parmesan.

Bake covered for 40 mins at 350º then uncover and bake an additional 5 mins.

•  This can be made ahead of time and refrigerated.  Just make sure to bring the pan to room temp prior to putting it in the oven for baking.  Normally sitting it out while you preheat the oven is good enough.

If anyone has any other good eggplant recipes please forward them to me.  We have at least 5 more eggplants that will be ready soon.