Whenever I post pictures of my food on IG or Facebook, I immediately get asked the question, “do you have a recipe for this? or “will you be posting this on your blog?”. I should have learned by now to post both the picture and a recipe. When I cook, most of the procedures or recipes are in my head; not on paper. Eventually, I have the time to sit down and write down all of the steps, proof read the recipe, and have it ready for posting. This usually requires a cup of coffee.
First recipe of the day is the Eggplant Lasagna. This recipe is gluten free and lacto ovo vegetarian. The slices of eggplant act as the noodles along with layers of crushed tomatoes, kale, and cheeses. The recipe makes enough for 8, but if you are eating this solo, it can easy be frozen to be eaten another day.
1 medium sized eggplant
2 tbsp Kosher salt
1 large can of crushed tomato
1 cup of curly parsley, chopped
1 cup of fresh curly kale, ripped from the stem
1 cup shredded Parmesan
1 container of Bourin brand soft cheese (garlic & herb)
1/2 cup milk
1. Preheat oven to 350F.
2. Cut eggplant into 1/4 inch slices. Place on a cooling rack with paper towels underneath (a cooling rack can be found at any store that sells kitchen tools). Sprinkle salt over the eggplant and allow the moisture to drain from the eggplant (2hrs). After draining wipe off any remaining salt.
3. Pour crushed tomato into a bowl along with a pinch of salt and parsley. Stir and set aside.
4. In a 13X9 in pan, pour down a layer of tomato sauce. On top place down enough eggplant to cover the pan. On top of the eggplant, pour on more sauce. Sprinkle on shredded parm, kale, then top with more eggplant slices. Continue with the layers until you have used all of the eggplant.
5. In a bowl whisk together the cheese, eggs, milk, and a little salt and pepper. Pour on top of the eggplant.
6. Bake in the oven for 35-40 min until the center of the lasagna reaches 165F. Allow to cool for 15 minutes then cut and serve.