Eggplant Parmesan

I love eggplant parmesan, but I don't like having to bread and fry the eggplant.  It just absorbs too much oil and that kind of freaks me out.  So, I decided to roast the eggplant slices and it turned out great!  I use my Quick and Easy Marinara recipe, but you can use jarred if you want.  I decided to add Italian sausage to the sauce since we hadn't eaten meat in about 10 days, but that's definitely optional. 

Serve this with your favorite pasta.  I used whole wheat capellini, which is a little thicker than angel hair.  Loved this dish, and it was even better the next day.

2 large purple eggplant (about 2 lbs. total), cut into 3/4" slices
Olive oil (about 1/2 cup)
Salt and pepper
About 3-4 cups marinara sauce
2 links Italian sausage, if using
1/2 cup fresh basil*
1 cup shredded mozzarella
1/2 cup fresh grated Parmesan

Cook the sausage, if using.  Drain in a paper towel lined bowl and set aside until marinara is done.  Add the sausage and basil to the marinara when it is done simmering.

Line a baking sheet with foil and top with a baking rack.  Put olive oil in a small bowl and use a pastry brush to coat both sides of each eggplant slice.  Sprinkle with salt and pepper (I only do this on one side). Place on the baking rack.  Bake at 400 degrees for 20 minutes.  Turn the eggplant over and continue baking another 20 minutes.  You'll need one baking sheet and rack for each eggplant.

Coat a 9x13 inch baking dish with cooking spray.  Put about 1 cup of marinara sauce on the bottom of the pan.  Add roasted eggplant slices.  Top with remaining sauce.  Add mozzarella and Parmesan.

Bake at 400 degrees an additional 10-15 minutes, or until cheese begins to brown.

Serve with your favorite pasta.  Great when accompanied by salad and garlic bread!

*There is fresh basil in my sauce recipe.  If you use a jarred sauce or another recipe, be sure to add fresh basil.

Roasted Veggie Enchilada Casserole

I had an eggplant that I needed to use so I decided to make stacked enchiladas filled with roasted vegetables and black beans.  I used salsa instead of enchilada sauce and it turned out great.  You can use any combination of vegetables.  Roasting them just brings out more flavor.  Avocado added a creamy element to the dish.  Very satisfying!

1 medium purple eggplant, cut into cubes (or about 3 small eggplants)

1 red bell pepper, cut in thirds and seeded

1 thick (about 1") slice of onion (not separated into rings)

1 can black beans, drained and rinsed (or flavored beans drained but not rinsed)
1 (16 oz.) jar salsa (about 2 cups)
6-8 oz. shredded cheese, (I use colby/jack or Mex blend)
1-2 avocadoes, sliced thin

Juice of 1 lime

8 small tortillas, cut in half

First, roast the veggies:  Put the eggplant and squash on a foil-lined baking sheet and drizzle with olive oil.  Season with salt and pepper.  Do the same with the peppers and onion on another baking sheet.  Bake at 375 degrees for about 25 minutes.

When the peppers and onion are cool enough, cut into cubes.

Spray a large casserole dish with cooking spray.  Put about 1/3 of the salsa on the bottom of the dish.  Line with five of the tortilla halves.  Top with the roasted eggplant, onions, and red pepper.  Top with 1/2 the cheese.  Top with five tortillla halves.  Add the sliced avocado, black beans, and lime juice.  Top with remaining tortilla halves, salsa and remaining cheese.

Bake at 375 for about 20-25 minutes until brown and bubbly.

Veggie Lasagna

I haven't made lasagna in ages and this one turned out really tasty.  We now have prewashed baby kale at work so I used a 5 oz. package of that plus about another 2-3 oz. of baby spinach.  I added mushrooms and onions and included some rehydrated porcini mushrooms that I had leftover from a risotto dish.  I used Italian Fontina cheese instead of mozzarella because that is what I had.  I'm sure mozzarella would work just as well. 

I think the trick to a good lasagna is to not load up on the ingredients.  More is not merrier when it comes to lasagna.

12 lasagna noodles (I use whole wheat), or use no-bake noodles

8 oz. baby kale and/or baby spinach, pre-washed
½ large sweet onion, cut in half and thinly sliced
2 cloves garlic, minced
8 oz. mushrooms (I like baby bellas), sliced
1 oz. dried porcini mushrooms (optional)
1 large carrot, shredded
1 t. dried thyme
Salt and pepper, to taste

1 (16 oz.) container whole or part-skim ricotta (about 2 cups)
1 egg, slightly beaten
2 cups Italian Fontina or mozzarella, grated (divided)
1/2 cup Parmesan, grated
1 t. Mexican oregano
½ cup Italian parsley, chopped

About 3 cups marinara sauce (I use my spaghetti sauce recipe, minus the meatballs)

Cook the noodles until just done.  Drain and lay flat on a clean kitchen towel.

If using dried mushrooms, add them to a cup of boiling water and reconstitute for about 15 minutes.  Remove from the water and coarsely chop. 

In a heavy large pan (I use my Dutch oven), add olive oil (about 2 T.) and cook the onion until soft.  Add the mushrooms and cook until soft and the liquid from the mushrooms evaporates.  Add the carrot and garlic.  If using, add the reconstituted mushrooms to the vegetable mixture.  Add the kale and/or spinach and cook until just wilted.  Season with thyme, salt and pepper.

In a medium bowl, beat the egg and add the ricotta, 1 cup Fontina or mozzarella, the Parmesan, oregano, and parsley.  Mix well.

Coat a 9x11 pan with cooking spray.  Cover the bottom with some of the sauce.  Add 3 noodles over the sauce.  Spread half the ricotta mixture over the noodles (use a spatula) and add another layer of noodles.  Add the vegetable mixture and top with a little sauce.  Add another layer of noodles and the remaining ricotta mixture.  Add the last layer of noodles.  Top with sauce. 

Make sure the top layer of noodles is completely covered with sauce.  Use your fingers and press the noodles down into the sauce, if necessary.  Cover with foil and bake at 375° for 40 minutes.  Uncover and top with remaining cheese.  Bake for about 15 minutes or until cheese starts to brown.

Let sit at least 15 minutes before cutting and serving.