I got an eggplant in my CSA last week. I'm not the biggest eggplant fan, so it kind of sat in my fridge for a few days until I realized I should try to make this recipe I got from a Whole Foods cooking demonstration two months ago: eggplant "lasagna."
The quotes result from the fact that this "lasagna" has no pasta. You grate an eggplant or two, then fry it all with an egg and some bread crumbs. When it appears to be slightly burnt and chunkified, you layer the mixture with tomato sauce and cheese. Then bake at 350 degrees until cheese is melted.
Mine maybe burned a little bit too much this time, or I didn't put in enough vegetable oil for frying. It was still good, though.
No comments:
Post a Comment