Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Wednesday, July 14, 2010

GFCF Eggplant "Lasagna"

Eggplant has been on sale recently. Inspired by the success of Spaghetti Squash Lasagna, I bought an eggplant and decided to make lasagna out of it, too. Predictably, the girls won't go near this, but DH and a friend thought it was great!

1 medium eggplant, washed
3 tbsp. white balsamic vinegar
4 tbsp. olive oil
prepared spaghetti sauce, such as Bertolli
Daiya shredded mozzarella
pine nuts
Italian seasoning blend (such as Penzey's Pasta Sprinkle)

Slice the eggplant into 1/4 inch rounds. Place a layer of eggplant on the bottom of a large colander and sprinkle generously with salt. Place another layer of eggplant on top of that and sprinkle it generously with salt. Continue layering with the remaining eggplant. Set a heavy plate on top of the eggplant. Let the eggplant sit for at least 30 minutes. The salt will sweat out the bitterness in the eggplant.

Rinse the eggplant and pat dry. Combine the balsamic vinegar and the oil, whisking to emulsify. Dip the eggplant in the dressing. Heat a little olive oil in a skillet over medium-low heat and brown each side of the eggplant slices.

Meanwhile, preheat the oven to 350 degrees. Spread a thin layer of spaghetti sauce on the bottom of an 8 inch baking dish. Place one layer of eggplant on top of the sauce in the dish. Sprinkle with a thin layer of Daiya and 2 tbsp. pine nuts. Spread a thin layer of spaghetti sauce over this. Repeat layers until all the eggplant has been used, ending with the cheese and pine nuts. Sprinkle a little Italian seasoning over the top. Bake about 30 minutes or until the sauce is bubbly and the cheese is melted. Remove from oven and let sit for several minutes before slicing and serving. Yield: 4 servings

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