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.

tomato & fennel salad

My mom made this for dinner the other night. It was inspired by her favorite salad at Tutta Bella, the Insalata Di Salerno. She opted to leave out the cucumbers and lettuce that are in the restaurant version, and focus more on the tomatoes and fennel.

1 1/2 pounds cherry or heirloom tomatoes
1 small fennel bulb
1 tablespoon olive oil
2 tablespoons fresh lemon juice
4 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Cut the tomatoes into bite-sized pieces, with cherry or grape tomatoes you can leave whole or slice in half. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandolin.

Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.