Show your vegetarian friends (at least the ovo-lacto vegetarians – the vegans are out of luck) that you can play in their backyard, but they can’t play in yours.
Sounds harder than it is. One tip – don’t drive yourself crazy trying to peel the eggplant entirely, but cut stripes with a vegetable peeler. It prevents the skin from becoming a long, unchewable string, saves time, adds fiber, and looks kinda pretty. For fussier eaters, take off more of the skin.
Oh – you will notice there is no ‘parm’ in my recipe. Feel free to add it – I had ran out – it tasted fine without it. Also feel free to add diced vegetables like squash or green peppers to the sauce mixture.
- 2 large eggplants cut 1/4″ thick
- 1 – 28oz can tomato sauce
- 1 -12oz can diced tomatoes
- Dried Basil (use the fresh stuff if so inclined)
- Dried Oregano
- 1 lb mozzarella, grated
- 10 tablespoons ricotta cheese
- Olive oil
Preheat oven to 350 degrees. Brush the cut eggplant with oil and bake for 20 minutes. While you are waiting for that to cook, mix everything else except the mozzarella and ricotta in a pan and simmer. Add salt, pepper and spices to taste. When the eggplant has been cooked, take some of the sauce and coat the bottom of a baking pan. Cover with the eggplant – try not to overlap. Then more sauce, cover the eggplant and throw on some mozzarella and blob a few tablespoons of ricotta. Repeat with the remaining eggplant, sauce, mozzarella and ricotta. When you get to the last layer, use up whatever you have. Bake this for 45 minutes.
I made a pan of this last week and it was gone in a few days. Everyone ate it. Only negative comment was ‘I would have liked it more with some breadcrumbs’. Ain’t gonna happen. Made great sandwiches (open-faced, on low carb bread).
I plan on making more today – it was so good.