A Delicious Recipe from a Friend for Eggplant Lasagna
Eggplants are a market staple in Provence. Although this recipe is more Italian in theme, you certainly can find lasagna on menus in Provence. Deep purple aubergines are a somewhat somber contrast to the bright red strawberries and tomatoes that you might find on display in market stalls. This purple vegetable is a main stay in Provencal cuisine, and certainly is a key ingredient in any ratatouille recipe.
David’s original post is called “I Get By with a Little Help from My Friends.” In this article he talks about the joys of meeting friends in person that he has gotten to know virtually via their food blogs, cookbooks and other general common culinary interests.
The following recipe is from John Amici, From the Bartolini Kitchen – one of David’s many foodie friends.
A vegetarian lasagna made with eggplant.
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- 1lb large eggplantor a little more
- cooking spray
- 1quart Tomato saucehomemade if possible
- Butterto coat pan
- 8ounces Fresh spinach pasta sheets
- 3ounces Mozzarella Cheesegrated
- 3ounces Asiago Cheesegrated
- 3ounces Pecorino Romano Cheesegrated
- 5slices Fresh Mozzarella1/4-inch thick
- Pecorino Romano Cheesegrated, for serving
If using dried noodles, cook per the instructions on the package. If using "no boil" noodles, dunk them for a few seconds in water to begin the softening.)