Tuesday, February 26, 2013

Vegeterian Eggplant Lasagna

Emi's Eggplant Lasagna recipe

Ingredients :
eggplant / sliced thinly
spinach leaves
salt / pepper
cheese (can be mozzarella, brie or feta - something that melts!)

preparation :
boil the spinach leaves and put them aside -

slice the egg plant into thin slices 

sprinkle them in salt and pepper

gently dip them in a mix of beaten eggs and flour 

fry them in a oily heated up frying pan

dispose them side by side  in a dish that goes in the oven or microwave

add the spinach leaves on top of the eggplant slices - you can chop it or tear it with your fingers

sprinkle shredded or sliced cheese on top

add a second row of eggplant, spinach, cheese

you can sprinkle a bit of pepper on top to add a zing to it or a zest of lemon juice

put that in the oven 350 for 5-7 minutes or what it'll take to just to melt and golden the cheese. 

or 2 in the microwave to melt the cheese

Take out and serve hot --- with a crispy cucumber/radish/tomato salad or baby carrots

Can also be served on toasted whole wheat bread or crackers - could serve as entré or appetizer in smaller portions or full meal. Excellent to prepare the evening for the next day's lunch.

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