Eggplant Lasagna tips
8 years ago
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- 8 years ago
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How do I pick an eggplant?
Comments (15)kframe, you probably don't want my recipe for Parmigiana di Melanzane (Eggplant Parmesan) because it's a heart attack waiting to happen. lol But if you're craving eggplant, here's an ancient recipe from Gourmet Magazine that takes the fried version to a new level. Slice eggplant (approx. 1/2" thick). Beat an egg with 1/2 tsp. kosher salt. Dredge eggplant slices in cornstarch, tapping against side of bowl to remove excess. Dip in beaten egg to coat. Dredge in seasoned breadcrumbs, pressing so that crumbs will adhere. Dry briefly on paper towels. Heat oil to 375 degrees. Fry battered slices for a couple of minutes on each side, until golden-brown. Drain on paper towels, sprinkling immediately with more kosher salt. sm...See MoreLasagna Question?
Comments (13)Just me, but since lasagna noodles are cheap anyway, I wouldn't risk a batch of lasagna by mixing them. It might be just fine and most likely would be, but I would buy another box ($1.00-$2.00?) and use all the same kind. Just my 2 cents. OT, I spent the time to make my own fresh pasta one time for lasagna and it really wasn't worth the effort. Couldn't tell any difference for the extra time and bother. But Linda, that sounds like a great idea for using some of the summers' bounty! I might have to do that too! Duane...See MoreUsing lasagna noodles in things other than lasagna?
Comments (12)the infamous butternut squash lasagne... Not really "different" but still, different... Butternut Squash Lasagna From epicurious.com For squash filling 1 large onion, chopped 3 tablespoons unsalted butter 3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces 1 teaspoon minced garlic 1 teaspoon salt 1/4 teaspoon white pepper 2 tablespoons chopped fresh flat-leaf parsley 4 teaspoons chopped fresh sage 1 cup hazelnuts (4 oz), toasted, loose skins rubbed off with a kitchen towel, and coarsely chopped For sauce 1 teaspoon minced garlic 3 tablespoons unsalted butter 5 tablespoons all-purpose flour 5 cups milk 1 bay leaf (not California) 1 teaspoon salt 1/8 teaspoon white pepper For assembling lasagne 1/2 lb fresh mozzarella, coarsely grated (2 cups) 1 cup finely grated Parmigiano-Reggiano (3 oz) 12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb) preparation Make filling: Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling. Make sauce while squash cooks: Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.) Assemble lasagne: Preheat oven to 425°F. Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese. Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving. Cooks' note (not Bizzo's)  Filling and sauce can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before assembling. Makes 6 servings...See MoreRECIPE: eggplant and zucchini no noodle lasagna
Comments (0)EGGPLANT AND ZUCCHINI NO NOODLE LASAGNA By Crisco Chef Jimmy Gherardi Makes 4 to 6 servings 1 (15-ounce) container ricotta cheese 1/2 cup grated Romano cheese 1 teaspoon dried basil 1 teaspoon dried oregano 1 tablespoon chopped fresh Italian parsley 1/2 teaspoon ground black pepper CRISCO No-Stick Cooking Spray 1 pound zucchini, sliced lengthwise 1/4- inch thick 1 pound eggplant, peeled and sliced 1/4- inch thick 26 ounces tomato pasta sauce (your choice) 2 cups shredded mozzarella cheese In a large bowl, combine the ricotta cheese, Romano cheese, basil, oregano, parsley, and pepper. Stir to mix well. Heat the oven to 375ºF. Lightly spray a 13 x 9- inch baking dish with Crisco No-Stick Cooking Spray. Layer in order half of the zucchini, ricotta cheese mixture, eggplant, pasta sauce, and mozzarella cheese. Repeat in the same order, except for the 1 cup mozzarella cheese. Bake for about 40 minutes. Remove from the oven and top evenly with the remaining 1 cup mozzarella cheese. Bake for an additional 5 to 8 minutes, until the cheese is melted and lightly browned. Remove from the oven and let rest at least 15 minutes before serving. Enjoy!...See More- 8 years agolast modified: 8 years ago
- 8 years agolast modified: 8 years ago
- 8 years ago
- 8 years ago
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