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Eggplant Lasagna
From Statesboro Market2Go
<p>This vegetarian lasagna recipe uses fresh herbs and locally produced goat cheese! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: themediterraneandish.com (modified slightly) (Entered by Ariana Giddens)
Serves: 12 pieces
Vegetarian!
Ingredients
2 or 3
Eggplants (sliced lengthwise into 1/2 inch thick slices)
Olive oil
Kosher salt
1 large
Egg
15 ounces
Ricotta cheese (original uses skim)
1 1/2
mozzarella cheese (divided) (original uses skim)
1/2 cup
Grated Parmesan cheese (divided)
3 cloves
Garlic (minced)
1 teaspoon
Dried oregano
10 ounces
Spinach (original uses frozen and thawed)
1 cup
Fresh parsley (chopped)
1/2 cup
Fresh basil (chopped)
Pepper to taste
2 cups
Pasta sauce (divided)
Step by Step Instructions
- Season the eggplant slices with salt and let them sit for 20 to 30 minutes. Preheat the oven to 400 degrees.
- Wipe off the eggplant slices with a paper towel. Arrange the slices on a lightly oiled baking sheet. Brush the slices with olive oil and roast them for 15 to 20 minutes.
- Beat the egg in a mixing bowl, then add the ricotta, 1 cup of mozzarella, 1/4 cup of Parmesan, the garlic, oregano, spinach, parsley, and basil. Mix well until combined.
- Remove the eggplant from the oven and lower the oven to 375. Prepare a 9 x 13-inch baking dish, then evenly pour 1/2 cup of pasta sauce, 4-6 eggplant slices, 1/2 of the ricotta mixture, more sauce, repeat then spread the final sauce layer 1/2 cup of mozzarella cheese, and 1/4 cup of Parmesan cheese.
- Cover the dish with foil and bake for 15 to 20 minutes, take the dish from the oven, remove the foil, then return the lasagna to the oven and bake for 10 to 20 more minutes.
- Let the lasagna rest for 10 minutes before serving.