Eggplant Lasagna
So for those of you that don't know, I have been wheat free for about a year now, for health reasons. Wheat in more than 1/2 cup doses makes my back all tweaky and twisted. So I have been systematically figuring out the various new ways to go about getting some favorite recipes translated to things I can eat. So here is my way to get my lasagna kick in.
Eggplant Lasagna! (still tweaking exact amounts)
4c mozzerrella
60 oz ricotta
2 eggs
1t salt
1t fresh or dried basil
1 t fresh or dried oregano
Dave's Delicious (normally bison) sauce (as needed... recipe follows - and will make far more than you need)
2 large eggplants peeled and sliced into 1/2" slices (suggestion from initial recipe was rounds but I am gonna try lengthwise next time)
2 T olive oil
1 c gluten free breadcrumbs mixed with salt/black pepper/italian seasoning to taste
2 eggs
2 t water
1 c grated parm
Preheat oven to 375 degrees F
Oil 2 baking sheets with olive oil
Whisk Eggs and water in shallow dish
Combine parm and breadcrumbs in separate shallow dish
Dip eggplant slices in egg mix
press Eggplant slices into crumbs and tap off excess - arrange on prepared sheets
Bake in preheated oven until tops are golden brown, 20-25 min - flip eggplant and bake additional 20-25 min
Remove eggplant from oven and set to side.
In large bowl combine ricotta, 1 c mozzerella salt, 2 eggs, basil, and oregano
In large baking dish create a layer of eggplant
Cover with a layer of ricotta mix
Then a layer of Daves sauce
Repeat until pan is almost full (generally takes to full layers for my pan, eggplant is thick!!!)
Leave 1" or so (if you can)to top with mozerella
Bake @ 350F for 45-60 min. For 1st 30 min cover w/foil, then uncover for rest. Lasagna should be bubbling.
Let cool a bit on the counter before devouring.
Or you will burn the roof of your mouth.
Seriously.
Let it sit for a bit.
Daves Delicious Bison Sauce
Simmer
1 can 28 oz petite diced tomatoes
1 can 28 oz crushed tomatoes
1 can 28 oz tomato sauce
1 T oregano
1 T basil
1/2 t onion salt
1/4 t cloves (ground)
1 head roasted garlic
1/2lb bison - browned
1/2 c onions browned in with bison
Add 2 bay leaves last
simmer for at least 1 hour, best if simmered for 2 or 3
remove bay leaves before consuming.
So there you go! Hope you enjoy it!
Eggplant Lasagna! (still tweaking exact amounts)
4c mozzerrella
60 oz ricotta
2 eggs
1t salt
1t fresh or dried basil
1 t fresh or dried oregano
Dave's Delicious (normally bison) sauce (as needed... recipe follows - and will make far more than you need)
2 large eggplants peeled and sliced into 1/2" slices (suggestion from initial recipe was rounds but I am gonna try lengthwise next time)
2 T olive oil
1 c gluten free breadcrumbs mixed with salt/black pepper/italian seasoning to taste
2 eggs
2 t water
1 c grated parm
Preheat oven to 375 degrees F
Oil 2 baking sheets with olive oil
Whisk Eggs and water in shallow dish
Combine parm and breadcrumbs in separate shallow dish
Dip eggplant slices in egg mix
press Eggplant slices into crumbs and tap off excess - arrange on prepared sheets
Bake in preheated oven until tops are golden brown, 20-25 min - flip eggplant and bake additional 20-25 min
Remove eggplant from oven and set to side.
In large bowl combine ricotta, 1 c mozzerella salt, 2 eggs, basil, and oregano
In large baking dish create a layer of eggplant
Cover with a layer of ricotta mix
Then a layer of Daves sauce
Repeat until pan is almost full (generally takes to full layers for my pan, eggplant is thick!!!)
Leave 1" or so (if you can)to top with mozerella
Bake @ 350F for 45-60 min. For 1st 30 min cover w/foil, then uncover for rest. Lasagna should be bubbling.
Let cool a bit on the counter before devouring.
Or you will burn the roof of your mouth.
Seriously.
Let it sit for a bit.
Daves Delicious Bison Sauce
Simmer
1 can 28 oz petite diced tomatoes
1 can 28 oz crushed tomatoes
1 can 28 oz tomato sauce
1 T oregano
1 T basil
1/2 t onion salt
1/4 t cloves (ground)
1 head roasted garlic
1/2lb bison - browned
1/2 c onions browned in with bison
Add 2 bay leaves last
simmer for at least 1 hour, best if simmered for 2 or 3
remove bay leaves before consuming.
So there you go! Hope you enjoy it!