Alright...Now at the restaurant we like to serve it welded.
We stack a slice of this and a slice of Mozzarella 3 layers high with another slice of Mozzarella on top..then we microwave it for 20 seconds to weld it. Then we tease the top with a Benzomatic blowtorch to give it the toasted look. A pinch of chopped parsley and a ladle of red sauce around the plate completes the presentation.
But don't tell Mama we changed her recipe! LOL
See the dark bitter liquid being pulled out by the Kosher Salt...Ready to rinse in a few more minutes.
Rinsed and pressed dry firmly against a terri cloth towel...ready to cook. And done this way they will not turn soggy.
This Sicilian Lasagna has a layer of baked Eggplant. Just wait till you see how this one is put together!
Cost per serving $1.47 view details
- 1 Big Purple Eggplant
- Kosher Salt (No Substitutions)
- 1 C. Sliced Onion or Mushroom
- 1/4 C. EV Olive Oil
- 1/4 C. Chopped Fresh Garlic
- 1/2 lb. Bacon
- 2 C. Ricotta Cheese
- 1 Can Cream of Onion Soup
- 2 T. Mixed Dried Italian Herbs
- 1 C. Parmesan Powder
- 1/2 C. Tomato Juice (or Stock stirred with a dab of tomato paste as per Karen)
- 1 C. Or Can of Stewed Tomatoes
- 1/4 C. Chopped Olives
- 1/4 C. Butter (optional)
- 1/4 C. Toasted Pignoli Pine Nuts for Garnish...more to taste
- 2 C. All Purpose Flour or Semolina Pasta Blend
- 1/2 t. Salt
- 2 Egg
- 1 t. EV Olive Oil
- 1/2 C. Chicken Stock
- In a bowl combine the flour, salt, eggs, olive oil, and chicken stock to make a dough.
- Roll out the dough thin...very thin... and add in a little more flour as necessary.
- Spray a rectangle glass baking dish with Nonstick spray and lay the dough inside to fit leaving a little 1/4 inch raised edge.
- If you have to much dough just cut the excess into strips and have Fettucini later.
- Pour on 1/2 of the tomato Juice...there is some in the can of stewed tomatoes...but I added 1/2 C. to the recipe in case you want it more moist.
- Mix Ricotta Cheese, Cream of Onion soup, and Herbs then spread over dough. Some people would add an egg yolk but with the soup it's not really necessary...unless you want it quite firm.
- Cover with Parmesan Cheese.
- Bake this cheese tart at 350F for 25 minutes.
- Meanwhile slice the Eggplant into 1/4 inch slices and sprinkle liberally with Kosher Salt and wait for the seeds to weep away their bitter dark liquid...about 20 minutes.
- *It needs to be Kosher Salt for it's drawing action to pull the bitterness out.*
- Rinse Eggplant slices, pat dry and brush with olive oil.
- Fry Bacon and set aside then use some of the drippings to brown the onions and garlic and set aside, then eggplant slices (1 or 2 at a time) to desired color and doneness, ...if a splash of red wine gets in there would be nice.
- Spread the cooked eggplant mixture, onions and garlic over the baked cheese pasta tart.
- Distribute the canned stewed tomatoes, bacon, and olives.
- Pour on the remaining tomato juice. You might want to check the pasta for thickness and tenderness depending on how thin you rolled it...you may splash some tomato juice under the pasta and add a little extra if necessary.
- Put Lasagna tart back in oven for 15 minutes.
- Dry Toast Pine nuts or in butter.
- Slice Lasagna and stack a few sices on each plate.
- Top with Pine Nuts.
- More Cheese (Mozzarella) if you desire.
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|Amount Per Serving||%DV|
|Serving Size 475g|
|Recipe makes 5 servings|
|Calories from Fat 567||59%|
|Total Fat 63.47g||79%|
|Saturated Fat 26.91g||108%|
|Trans Fat 0.0g|
|Total Carbs 59.39g||16%|
|Dietary Fiber 4.9g||16%|