What happens when eggplant parmesan meets veggie lasagna? The noodles and the breadcrumbs run away together and leave Eggplant Something With Cheese. (No, I really couldn’t think of a better name.)
As many of my cooking ventures go, I honestly start out making the original recipe, which was Baked Eggplant Parmesan in this case, and then it somehow morphs into something else. (I think recipes should really be called “Suggestions for Dinner” but it’s not quite as catchy.) Here’s what happened this time:
As many of my cooking ventures go, I honestly start out making the original recipe, which was Baked Eggplant Parmesan in this case, and then it somehow morphs into something else. (I think recipes should really be called “Suggestions for Dinner” but it’s not quite as catchy.) Here’s what happened this time:
Eggplant Something With Cheese
5 baby white eggplants (coins)
1 large yellow zucchini (coins)
1 ear of corn, sliced off
1 red bell pepper (slices)
about 10 crimini mushrooms (halves)
1 jar of marinara sauce
olive oil
15 oz. part skim ricotta cheese
2 cups fresh mozzarella cheese, thinly sliced
1 cup of parmesan cheese, grated
Preheat oven to 350 degrees. Cut veggies into slices, coins, and halves. Spread all the veggies except the corn out on cookie sheet(s) and drizzle lightly with olive oil. Put in oven for about 35 minutes.
When the veggies come out of the oven, pour about half of marinara sauce on bottom of casserole dish and layer eggplants across bottom. Sprinkle corn across eggplants. Drop spoonfuls of about half of the ricotta cheese. Then place half of the mozzarella slices on top and half of the parmesan. Layer the rest of the eggplant and then fit the rest of the veggies in. (My casserole pan was bulging by this time, so you might want to use fewer veggies.) Now repeat with the sauce and cheeses. Bake about 45 minutes.
This took a long time to cook, but was yummy. I think it had too much cheese, though. Next time, I would probably half what I used here. I also sprinkled a little garlic across the top before I put the last layer of cheese on, but the marinara sauce was already spiced, so it didn’t really need it. I think I just had spice-itis and needed to throw something else in there at the last second.
I have a feeling this is one of those recipes that can easily use up a bunch of veggies that are hanging around wondering when someone will rescue them from the crisper, much like my new fave Caramelized Veggies. So feel free to leave out, throw in, or substitute at random. (If there had been any more room left in the pan, I know I would have thrown something else in.)
5 baby white eggplants (coins)
1 large yellow zucchini (coins)
1 ear of corn, sliced off
1 red bell pepper (slices)
about 10 crimini mushrooms (halves)
1 jar of marinara sauce
olive oil
15 oz. part skim ricotta cheese
2 cups fresh mozzarella cheese, thinly sliced
1 cup of parmesan cheese, grated
Preheat oven to 350 degrees. Cut veggies into slices, coins, and halves. Spread all the veggies except the corn out on cookie sheet(s) and drizzle lightly with olive oil. Put in oven for about 35 minutes.
When the veggies come out of the oven, pour about half of marinara sauce on bottom of casserole dish and layer eggplants across bottom. Sprinkle corn across eggplants. Drop spoonfuls of about half of the ricotta cheese. Then place half of the mozzarella slices on top and half of the parmesan. Layer the rest of the eggplant and then fit the rest of the veggies in. (My casserole pan was bulging by this time, so you might want to use fewer veggies.) Now repeat with the sauce and cheeses. Bake about 45 minutes.
This took a long time to cook, but was yummy. I think it had too much cheese, though. Next time, I would probably half what I used here. I also sprinkled a little garlic across the top before I put the last layer of cheese on, but the marinara sauce was already spiced, so it didn’t really need it. I think I just had spice-itis and needed to throw something else in there at the last second.
I have a feeling this is one of those recipes that can easily use up a bunch of veggies that are hanging around wondering when someone will rescue them from the crisper, much like my new fave Caramelized Veggies. So feel free to leave out, throw in, or substitute at random. (If there had been any more room left in the pan, I know I would have thrown something else in.)
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