Might be good for Super Bowl. It was a recipe in the paper, but I took the
lasagna noodles out. :-)


1 1/2 cup Ricotta
8 oz. Mozzarella, diced
8 oz. Mozzarella, grated
2 1/2 cups Tomato Sauce
4 tsp Sundried Tomato Paste
2 tsp Fresh Basil Leaves, chopped
2 tsp Oregano, dried
2 cloves Garlic, crushed
1/8 tsp Ground Black Pepper
2 tbs Olive Oil
1 Eggplant, cut in 1/2 inch slices

Directions:
Preheat oven to 350°F. In a large bowl, mix tomato sauce, sundried tomato
paste, basil, oregano, and garlic. In another bowl, blend ricotta, diced
mozzarella, and black pepper. Add olive oil to a pan and fry eggplant on a
medium-high heat for 2-3 minutes on each side. Place cooked pieces on a
plate and set aside. Spread thin layer of tomato sauce on bottom of 8-inch
baking pan. Layer 1/2 tomato sauce, 1/2 eggplant, and 1/2 cheese mixture.
Repeat process once. Top with remaining tomato sauce, and grated mozzarella.
Cover with aluminum foil. Bake 40 minutes. Cool 10 minutes. Cut into 4
servings.

Cheri > wrote:
: Might be good for Super Bowl. It was a recipe in the paper, but I took the
: lasagna noodles out. :-)


: 1 1/2 cup Ricotta
: 8 oz. Mozzarella, diced
: 8 oz. Mozzarella, grated
: 2 1/2 cups Tomato Sauce
: 4 tsp Sundried Tomato Paste
: 2 tsp Fresh Basil Leaves, chopped
: 2 tsp Oregano, dried
: 2 cloves Garlic, crushed
: 1/8 tsp Ground Black Pepper
: 2 tbs Olive Oil
: 1 Eggplant, cut in 1/2 inch slices

: Directions: : Preheat oven to 350?F. In a large bowl, mix tomato sauce,
sundried tomato : paste, basil, oregano, and garlic. In another bowl,
blend ricotta, diced : mozzarella, and black pepper. Add olive oil to a
pan and fry eggplant on a : medium-high heat for 2-3 minutes on each side.
Place cooked pieces on a : plate and set aside. Spread thin layer of
tomato sauce on bottom of 8-inch : baking pan. Layer 1/2 tomato sauce, 1/2
eggplant, and 1/2 cheese mixture. : Repeat process once. Top with
remaining tomato sauce, and grated mozzarella. : Cover with aluminum foil.
Bake 40 minutes. Cool 10 minutes. Cut into 4 : servings.

I would, certainly add some grated Parmigian or romano cheese to the top
of that, as well as some more oregono for flavor. Mushrooms, sliced as a
layer or just added to the sauce woud also add to this.

Wendy

On 2/5/2011 12:54 PM, W. Baker wrote:
> > wrote:
> : Might be good for Super Bowl. It was a recipe in the paper, but I took the
> : lasagna noodles out. :-)
>
>
> : 1 1/2 cup Ricotta
> : 8 oz. Mozzarella, diced
> : 8 oz. Mozzarella, grated
> : 2 1/2 cups Tomato Sauce
> : 4 tsp Sundried Tomato Paste
> : 2 tsp Fresh Basil Leaves, chopped
> : 2 tsp Oregano, dried
> : 2 cloves Garlic, crushed
> : 1/8 tsp Ground Black Pepper
> : 2 tbs Olive Oil
> : 1 Eggplant, cut in 1/2 inch slices
>
> : Directions: : Preheat oven to 350?F. In a large bowl, mix tomato sauce,
> sundried tomato : paste, basil, oregano, and garlic. In another bowl,
> blend ricotta, diced : mozzarella, and black pepper. Add olive oil to a
> pan and fry eggplant on a : medium-high heat for 2-3 minutes on each side.
> Place cooked pieces on a : plate and set aside. Spread thin layer of
> tomato sauce on bottom of 8-inch : baking pan. Layer 1/2 tomato sauce, 1/2
> eggplant, and 1/2 cheese mixture. : Repeat process once. Top with
> remaining tomato sauce, and grated mozzarella. : Cover with aluminum foil.
> Bake 40 minutes. Cool 10 minutes. Cut into 4 : servings.
>
> I would, certainly add some grated Parmigian or romano cheese to the top
> of that, as well as some more oregono for flavor. Mushrooms, sliced as a
> layer or just added to the sauce woud also add to this.
>
> Wendy
>

I would peel the eggplant. I find that the peel can be tough in a lasagna.

My market sells frozen long slices of grilled eggplant. I peel them and
defrost them and use them instead of noodles. No frying as they are
pre-grilled.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Janet Wilder > wrote:
: On 2/5/2011 12:54 PM, W. Baker wrote:
: > > wrote:
: > : Might be good for Super Bowl. It was a recipe in the paper, but I took the
: > : lasagna noodles out. :-)
: >
: >
: > : 1 1/2 cup Ricotta
: > : 8 oz. Mozzarella, diced
: > : 8 oz. Mozzarella, grated
: > : 2 1/2 cups Tomato Sauce
: > : 4 tsp Sundried Tomato Paste
: > : 2 tsp Fresh Basil Leaves, chopped
: > : 2 tsp Oregano, dried
: > : 2 cloves Garlic, crushed
: > : 1/8 tsp Ground Black Pepper
: > : 2 tbs Olive Oil
: > : 1 Eggplant, cut in 1/2 inch slices
: >
: > : Directions: : Preheat oven to 350?F. In a large bowl, mix tomato sauce,
: > sundried tomato : paste, basil, oregano, and garlic. In another bowl,
: > blend ricotta, diced : mozzarella, and black pepper. Add olive oil to a
: > pan and fry eggplant on a : medium-high heat for 2-3 minutes on each side.
: > Place cooked pieces on a : plate and set aside. Spread thin layer of
: > tomato sauce on bottom of 8-inch : baking pan. Layer 1/2 tomato sauce, 1/2
: > eggplant, and 1/2 cheese mixture. : Repeat process once. Top with
: > remaining tomato sauce, and grated mozzarella. : Cover with aluminum foil.
: > Bake 40 minutes. Cool 10 minutes. Cut into 4 : servings.
: >
: > I would, certainly add some grated Parmigian or romano cheese to the top
: > of that, as well as some more oregono for flavor. Mushrooms, sliced as a
: > layer or just added to the sauce woud also add to this.
: >
: > Wendy
: >

: I would peel the eggplant. I find that the peel can be tough in a lasagna.

: My market sells frozen long slices of grilled eggplant. I peel them and
: defrost them and use them instead of noodles. No frying as they are
: pre-grilled.

: --
: Janet Wilder
: Way-the-heck-south Texas
: Spelling doesn't count. Cooking does.

Interesting. I find hat the long strips , which I cut fairly thin and
bake, oiled with olive oil, don't present a amuch trouble with tough skin
as when I use thik round slices for my eggplant partigiana. Any job I
don't have to do, I like to avoid:-)

Wendy

nice, Lee
"Cheri" > wrote in message
...
> Might be good for Super Bowl. It was a recipe in the paper, but I took the
> lasagna noodles out. :-)
>
>
> 1 1/2 cup Ricotta
> 8 oz. Mozzarella, diced
> 8 oz. Mozzarella, grated
> 2 1/2 cups Tomato Sauce
> 4 tsp Sundried Tomato Paste
> 2 tsp Fresh Basil Leaves, chopped
> 2 tsp Oregano, dried
> 2 cloves Garlic, crushed
> 1/8 tsp Ground Black Pepper
> 2 tbs Olive Oil
> 1 Eggplant, cut in 1/2 inch slices
>
> Directions:
> Preheat oven to 350°F. In a large bowl, mix tomato sauce, sundried tomato
> paste, basil, oregano, and garlic. In another bowl, blend ricotta, diced
> mozzarella, and black pepper. Add olive oil to a pan and fry eggplant on a
> medium-high heat for 2-3 minutes on each side. Place cooked pieces on a
> plate and set aside. Spread thin layer of tomato sauce on bottom of 8-inch
> baking pan. Layer 1/2 tomato sauce, 1/2 eggplant, and 1/2 cheese mixture.
> Repeat process once. Top with remaining tomato sauce, and grated
> mozzarella. Cover with aluminum foil. Bake 40 minutes. Cool 10 minutes.
> Cut into 4 servings.
>
>
>

On Sat, 5 Feb 2011 09:48:50 -0800, "Cheri" >
wrote:

>Might be good for Super Bowl. It was a recipe in the paper, but I took the
>lasagna noodles out. :-)
>
>
>1 1/2 cup Ricotta
>8 oz. Mozzarella, diced
>8 oz. Mozzarella, grated
>2 1/2 cups Tomato Sauce
>4 tsp Sundried Tomato Paste
>2 tsp Fresh Basil Leaves, chopped
>2 tsp Oregano, dried
>2 cloves Garlic, crushed
>1/8 tsp Ground Black Pepper
>2 tbs Olive Oil
>1 Eggplant, cut in 1/2 inch slices
>
>Directions:
>Preheat oven to 350°F. In a large bowl, mix tomato sauce, sundried tomato
>paste, basil, oregano, and garlic. In another bowl, blend ricotta, diced
>mozzarella, and black pepper. Add olive oil to a pan and fry eggplant on a
>medium-high heat for 2-3 minutes on each side. Place cooked pieces on a
>plate and set aside. Spread thin layer of tomato sauce on bottom of 8-inch
>baking pan. Layer 1/2 tomato sauce, 1/2 eggplant, and 1/2 cheese mixture.
>Repeat process once. Top with remaining tomato sauce, and grated mozzarella.
>Cover with aluminum foil. Bake 40 minutes. Cool 10 minutes. Cut into 4
>servings.


I did an eggplant lasagna a couple of months ago and I baked the
slices on a cookie sheet that had been sprayed with PAM, and then
sprayed the top of the eggplant slices too. It worked well.

Evelyn

On Sat, 05 Feb 2011 14:11:10 -0600, Janet Wilder
> wrote:

>On 2/5/2011 12:54 PM, W. Baker wrote:
>> > wrote:
>> : Might be good for Super Bowl. It was a recipe in the paper, but I took the
>> : lasagna noodles out. :-)
>>
>>
>> : 1 1/2 cup Ricotta
>> : 8 oz. Mozzarella, diced
>> : 8 oz. Mozzarella, grated
>> : 2 1/2 cups Tomato Sauce
>> : 4 tsp Sundried Tomato Paste
>> : 2 tsp Fresh Basil Leaves, chopped
>> : 2 tsp Oregano, dried
>> : 2 cloves Garlic, crushed
>> : 1/8 tsp Ground Black Pepper
>> : 2 tbs Olive Oil
>> : 1 Eggplant, cut in 1/2 inch slices
>>
>> : Directions: : Preheat oven to 350?F. In a large bowl, mix tomato sauce,
>> sundried tomato : paste, basil, oregano, and garlic. In another bowl,
>> blend ricotta, diced : mozzarella, and black pepper. Add olive oil to a
>> pan and fry eggplant on a : medium-high heat for 2-3 minutes on each side.
>> Place cooked pieces on a : plate and set aside. Spread thin layer of
>> tomato sauce on bottom of 8-inch : baking pan. Layer 1/2 tomato sauce, 1/2
>> eggplant, and 1/2 cheese mixture. : Repeat process once. Top with
>> remaining tomato sauce, and grated mozzarella. : Cover with aluminum foil.
>> Bake 40 minutes. Cool 10 minutes. Cut into 4 : servings.
>>
>> I would, certainly add some grated Parmigian or romano cheese to the top
>> of that, as well as some more oregono for flavor. Mushrooms, sliced as a
>> layer or just added to the sauce woud also add to this.
>>
>> Wendy
>>
>
>I would peel the eggplant. I find that the peel can be tough in a lasagna.
>
>My market sells frozen long slices of grilled eggplant. I peel them and
>defrost them and use them instead of noodles. No frying as they are
>pre-grilled.


Dr. Oz says there are the best anti oxidants in the peel, so I never
peel them.

Evelyn

Evelyn > wrote:


: I did an eggplant lasagna a couple of months ago and I baked the
: slices on a cookie sheet that had been sprayed with PAM, and then
: sprayed the top of the eggplant slices too. It worked well.

: Evelyn

Somewhat change of subject. I hae stopped using Pam-typs sprays on my
baking sheets and on my new non-stick frying pans as I found hat it seems
to gunk up the surfaces adn does not cme off with waching(particularly oon
the non-stick pans which can't be scrubbed). My now about 2 yer old
frying pans are still like new and I do use a thin coaatng of fat, either
oil or butter(for fried or scrambled eggs). I pass this on for comment
and, possible edification.

Wendy

"W. Baker" > wrote in message
...
> Evelyn > wrote:
>
>
> : I did an eggplant lasagna a couple of months ago and I baked the
> : slices on a cookie sheet that had been sprayed with PAM, and then
> : sprayed the top of the eggplant slices too. It worked well.
>
> : Evelyn
>
> Somewhat change of subject. I hae stopped using Pam-typs sprays on my
> baking sheets and on my new non-stick frying pans as I found hat it seems
> to gunk up the surfaces adn does not cme off with waching(particularly oon
> the non-stick pans which can't be scrubbed). My now about 2 yer old
> frying pans are still like new and I do use a thin coaatng of fat, either
> oil or butter(for fried or scrambled eggs). I pass this on for comment
> and, possible edification.
>
> Wendy

Yes, I've heard that's a common complaint with the sprays. I don't use the
sprays on my non-stick pans at all anymore.

Cheri

On Mon, 7 Feb 2011 14:11:14 +0000 (UTC), "W. Baker" >
wrote:

>Evelyn > wrote:
>
>
>: I did an eggplant lasagna a couple of months ago and I baked the
>: slices on a cookie sheet that had been sprayed with PAM, and then
>: sprayed the top of the eggplant slices too. It worked well.
>
>: Evelyn
>
>Somewhat change of subject. I hae stopped using Pam-typs sprays on my
>baking sheets and on my new non-stick frying pans as I found hat it seems
>to gunk up the surfaces adn does not cme off with waching(particularly oon
>the non-stick pans which can't be scrubbed). My now about 2 yer old
>frying pans are still like new and I do use a thin coaatng of fat, either
>oil or butter(for fried or scrambled eggs). I pass this on for comment
>and, possible edification.
>
>Wendy


You are right, Wendy. They tend to get too gummy.

Olive oil spray might be better, or just brush it on.

Evelyn

On Mon, 7 Feb 2011 07:34:01 -0800, "Cheri" >
wrote:

>
>"W. Baker" > wrote in message
...
>> Evelyn > wrote:
>>
>>
>> : I did an eggplant lasagna a couple of months ago and I baked the
>> : slices on a cookie sheet that had been sprayed with PAM, and then
>> : sprayed the top of the eggplant slices too. It worked well.
>>
>> : Evelyn
>>
>> Somewhat change of subject. I hae stopped using Pam-typs sprays on my
>> baking sheets and on my new non-stick frying pans as I found hat it seems
>> to gunk up the surfaces adn does not cme off with waching(particularly oon
>> the non-stick pans which can't be scrubbed). My now about 2 yer old
>> frying pans are still like new and I do use a thin coaatng of fat, either
>> oil or butter(for fried or scrambled eggs). I pass this on for comment
>> and, possible edification.
>>
>> Wendy
>
>Yes, I've heard that's a common complaint with the sprays. I don't use the
>sprays on my non-stick pans at all anymore.
>
>Cheri

I never use it on nonstick surfaces, only on stainless steel.

Evelyn

Evelyn > wrote:
: On Mon, 7 Feb 2011 14:11:14 +0000 (UTC), "W. Baker" >
: wrote:

: >Evelyn > wrote:
: >
: >
: >: I did an eggplant lasagna a couple of months ago and I baked the
: >: slices on a cookie sheet that had been sprayed with PAM, and then
: >: sprayed the top of the eggplant slices too. It worked well.
: >
: >: Evelyn
: >
: >Somewhat change of subject. I hae stopped using Pam-typs sprays on my
: >baking sheets and on my new non-stick frying pans as I found hat it seems
: >to gunk up the surfaces adn does not cme off with waching(particularly oon
: >the non-stick pans which can't be scrubbed). My now about 2 yer old
: >frying pans are still like new and I do use a thin coaatng of fat, either
: >oil or butter(for fried or scrambled eggs). I pass this on for comment
: >and, possible edification.
: >
: >Wendy


: You are right, Wendy. They tend to get too gummy.

: Olive oil spray might be better, or just brush it on.

: Evelyn

That's what I do or else wipe it on with a paper towel when I forget I
have a brush-Senior moment as I hav enot had a brush for the wole 46 years
of my marriage:-)

Wendy

"Cheri" > wrote in message
...
>
> "W. Baker" > wrote in message
> ...
>> Evelyn > wrote:
>>
>>
>> : I did an eggplant lasagna a couple of months ago and I baked the
>> : slices on a cookie sheet that had been sprayed with PAM, and then
>> : sprayed the top of the eggplant slices too. It worked well.
>>
>> : Evelyn
>>
>> Somewhat change of subject. I hae stopped using Pam-typs sprays on my
>> baking sheets and on my new non-stick frying pans as I found hat it seems
>> to gunk up the surfaces adn does not cme off with waching(particularly
>> oon
>> the non-stick pans which can't be scrubbed). My now about 2 yer old
>> frying pans are still like new and I do use a thin coaatng of fat, either
>> oil or butter(for fried or scrambled eggs). I pass this on for comment
>> and, possible edification.
>>
>> Wendy
>
> Yes, I've heard that's a common complaint with the sprays. I don't use the
> sprays on my non-stick pans at all anymore.

Someone on the food newsgroup said it was the soy lecithin that does it.
The high heat (maybe it's grilling?) Pam does not contain that. I have
bought some but haven't tried it yet. There is one other type of Pam that
doesn't have the soy lecithin but it has soybean oil so I didn't buy it. I
think the stuff I did buy does have soybean oil as well but it's in a mix of
oils. I probably won't use it much at all. But every once in a while
Angela will find some recipe that calls for it. Most of the time though I
find that a swipe of olive oil does just fine.

"W. Baker" > wrote in message
...
> Evelyn > wrote:
> : On Mon, 7 Feb 2011 14:11:14 +0000 (UTC), "W. Baker" >
> : wrote:
>
> : >Evelyn > wrote:
> : >
> : >
> : >: I did an eggplant lasagna a couple of months ago and I baked the
> : >: slices on a cookie sheet that had been sprayed with PAM, and then
> : >: sprayed the top of the eggplant slices too. It worked well.
> : >
> : >: Evelyn
> : >
> : >Somewhat change of subject. I hae stopped using Pam-typs sprays on my
> : >baking sheets and on my new non-stick frying pans as I found hat it
> seems
> : >to gunk up the surfaces adn does not cme off with waching(particularly
> oon
> : >the non-stick pans which can't be scrubbed). My now about 2 yer old
> : >frying pans are still like new and I do use a thin coaatng of fat,
> either
> : >oil or butter(for fried or scrambled eggs). I pass this on for comment
> : >and, possible edification.
> : >
> : >Wendy
>
>
> : You are right, Wendy. They tend to get too gummy.
>
> : Olive oil spray might be better, or just brush it on.
>
> : Evelyn
>
> That's what I do or else wipe it on with a paper towel when I forget I
> have a brush-Senior moment as I hav enot had a brush for the wole 46 years
> of my marriage:-)

I have bought a few brushes over the years but they always get all gunky and
I can't get them clean. Paper towels or even my clean fingers work well for
me.