Wednesday, August 17, 2011

Eggplant Lasagna

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 medium eggplant, diced (**see note below)
  • 1 bunch Swiss chard, stems and leaves sliced separately
  • 2 summer squash, diced
  • 1 jar spaghetti sauce
  • 9 lasagna noodles, cooked

  • Saute garlic in olive oil for 2 minutes
  • Add eggplant, chard stems and squash; stir
  • Cover and cook, stirring occasionally, for 10 minutes until eggplant is just tender
  • Stir in chard leaves and continue cooking about 5 minutes until leaves wilt
  • Cover bottom of 9x13 inch baking dish with a layer of spaghetti sauce
  • Place 3 cooked lasagna noodles over sauce covering bottom of pan
  • Spread 1/2 vegetable mixture over noodles
  • Top with 1/2 of remaining spaghetti sauce
  • Place 3 lasagna noodles over layer of sauce
  • Spread remaining vegetable mixture over noodles
  • Top with remaining 3 lasagna noodles
  • Spread rest of spaghetti sauce over lasagna noodles
  • Cover pan with foil and bake at 350 degrees for 30 minutes
** To remove bitterness, peel eggplant, slice and place slices on paper towel.  Sprinkle with sea salt and let sit 20 minutes.  Rinse salt off and dice.

Freezes well.