Eggplant Lasagna

This is a new take on lasagna that is both meat and gluten-free. For this recipe I used the same filling that I use for regular lasagna and cannelloni, and a jar of store-bought or a homemade marinara. The eggplant is used in place of noodles and I used a Trader Joe's marinara sauce.  


EGGPLANT LASAGNA
2 medium eggplants (about 2 1/4 pounds total), trimmed, cut lengthwise into 1/4-inch-thick slices

• 3 zucchinis, sliced thinly lengthwise
• Coarse kosher salt
• Extra-virgin olive oil

16-24 ounces of canned marinara sauce

For filling:

1 pkg. frozen spinach, thawed & drained well

15 basil leaves, chopped

1 lb. fresh ricotta

1 cup shredded mozzarella, plus 1/2 cup for topping
salt & pepper

2 eggs

1/2 cup grated parmesan 

• 
  
  Cover bottom and sides of each of 2 large colanders with 1 layer of eggplant slices; sprinkle generously with coarse salt. Continue layering eggplant slices in each colander, sprinkling each layer with coarse salt, until all eggplant slices are used. Place each colander over large bowl; let stand at least 30 minutes and up to 1 hour. Rinse eggplant slices to remove excess salt; dry thoroughly with paper towels.
• 
  
  Position oven rack 5 to 6 inches from heat source and preheat broiler. Line 3 large rimmed baking sheets with parchment paper. Arrange eggplant slices in single layer on prepared baking sheets. Brush both sides of eggplant slices with olive oil. Broil 1 sheet at a time until eggplant slices are tender and beginning to brown, watching closely and removing eggplant slices as needed if cooking too quickly, 3 to 4 minutes per side. Remove baking sheet from oven and cool eggplant while preparing filling.
  
  
  Combine drained spinach, basil, ricotta, mozzarella, salt & pepper and eggs; mix well. Add 1/4 cup parmesan, reserve the rest for topping and set aside. 

Preheat oven to 375 degrees. Lightly oil 15x10x2-inch glass baking dish. Spread a layer of sauce evenly over bottom of dish. Place one layer of eggplant slices over sauce, covered by one layer of filling (about 1 inch thick), covered by one layer of zucchini slices and cover entire layer with sauce.  Repeat with another layer of eggplant, filling, zucchini slices and sauce.  Cover entire pan with remaining marinara, mozzarella and parmesan.  

Cover with foil and bake 30 minutes.  Remove foil and bake another 15-20 minutes until the cheese begins to brown.

rice 'n roll

This is a jazzy side dish to go with any Chinese meal. This rice is quick, tasty and requires pretty minimal ingredients. I made it to go along with sesame chicken, but it would nicely accompany many different dishes. 

PORK FRIED RICE

3 tablespoons canola oil

2 eggs, beaten

1 bunch scallions, roughly chopped

1/2 cup leftover pork (I used Chinese BBQ pork)

1 cup frozen peas and carrots, thawed (plus any leftover vegetables you have on hand)

4 cups cooked white or brown rice

4 tablespoons soy sauce

Salt and pepper to taste

In a large skillet or wok, heat 1 tablespoon of the oil over medium-high heat. Add the eggs and scallions. Cook, breaking up the eggs with a spoon until they are lightly browned. Stir in the meat, vegetables, rice, and the remaining oil. Increase heat slightly and cook until the rice is crispy, about 5 minutes. In a small bowl, combine the soy sauce with 4 tablespoons of water. Pour the mixture over the rice.Continue cooking, stirring occasionally, until the rice has absorbed all the liquid, 3 to 5 minutes.Season with the salt and pepper and serve, with extra soy sauce on the side.

carbon era

the much famed Spaghetti Alla Carbonara, an Italian staple, is filled with delicious ingredients that can be found within most cupboards and fridges year round. often referred to as "coal miner's spaghetti", it is said to have been created by charcoal workers looking for a sturdy meal after a long day of physical exertion, otherwise known as a meal that sticks to the ribs. it's also thought that Italians began making this dish in WWII when there was an influx of eggs and bacon supplied by U.S. troops, and that soldiers brought the recipe back to their homes when they returned from war. whatever the origin, it's full of flavor and has a certain nostalgic appeal, perfect for a night spent watching many an episode of Mad Men and admiring Donald Draper in the company of good friends.


I made other versions of this a few times before posting it, and found it to be slightly bland. Trial and error led me to the addition of garlic, and higher-quality bacon cooked more crisply. Also, salt and pepper are key because this is truly a minimalist dish.

bacon, onions and garlic cooking.

Cheese and egg mixture.

the finished product.  bacon was a little on the dark side, hence the browner color.

SPAGHETTI ALLA CARBONARA

• 5 oz bacon or pancetta
• 1 medium onion, finely chopped
• 6 cloves garlic, finely chopped
• 1/3 cup dry white wine
• 1 lb spaghetti
• 3 large eggs
• 1 cup Parmigiano-Reggiano and Pecorino Romano blend, finely grated 
• 1 teaspoon coarsely ground black pepper
• 1/4 teaspoon salt

Cut bacon or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.

Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.

While pasta is cooking, whisk together eggs, cheese, 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.

Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.