Sunday, September 14, 2014

Eggplant Lasagna

First I would like to start off by apologizing (yet again) for the few and far between posts.
A combination of work schedules and Rachel planning her wedding we have not been able to get together as much to cook. We are trying to work things out so we can do more when we do meet up.

Without further ado here is our Eggplant Lasagna recipe, you will need:
1-2 eggplants 
(depending on how big you eggplants are, we ended up using 1)
a jar of your favorite pasta sauce
15 oz ricotta cheese
2 tomatoes
1 1/2 cup cooked Meat of your choice
(We used gator meat, we are southerners, we eat gator ^_^)
2 cups Italian shredded cheese
and 1/2 shredded cheese set aside

Slice you eggplant in the thinnest slices that you can. Rachel's knife sucks so we could not get them very thin.

Put a bit of sauce on the bottom of your baking dish and add your first layer of eggplant. 

Dice up your tomatoes (about 1 per layer)

Layer with your meat and tomatoes

Pasta sauce on top and add another layer of eggplant

Next layer is ricotta. 

And more tomatoes! You just keep layering until you reach the top of the dish you are using.

Our last layer was just sauce and gator meet.

and 2 cups of cheese on top!

bake at 350 for 40 mins.
The cheese on top will be crispy (it's the way we like it)
We add 1/2 a cup of cheese after it is done baking.

Wait a few mins for it to cool and serve!

It was wonderful, and in case you are wondering gator taste like a weird fish/chicken hybrid.
Rachel said it was perfect. When we make this we usually end up under cooking the eggplant, but we finally got it right.

This weeks cat pic will be put on hold because we have an adorable panda cub who tried our recipe this week. She thought it was yummy.


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