Eggplant Lasagna

Lasagna is a beloved Italian classic known for its layers of pasta, rich tomato sauce, and creamy cheese. However, this recipe offers a creative twist by replacing traditional noodles with tender eggplant slices, making it a hearty and satisfying vegetarian option. Whether you’re a vegetarian, tofu enthusiast, or simply looking for a delightful twist on lasagna, this recipe is a flavorful choice.

SERVES 8

INGREDIENTS:

• 2 (1-pound) eggplants
• 1 tablespoon kosher salt
• 30 ounces skim-milk ricotta or tofu ricotta (see sidebar for tofu ricotta recipe)
• 2 teaspoons olive oil, divided use
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh, minced Italian parsley
• 1 tablespoon fresh, minced basil
• 1 (28-ounce) can crushed tomatoes
• 1 shallot, diced
• 4 ounces fresh spinach
• 1 tablespoon dried mixed Italian seasoning
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

INSTRUCTIONS:

1. Slice the eggplants lengthwise into ¼”-thick slices.
2. Place the slices in a bowl or colander and sprinkle them with kosher salt.
3. Allow the eggplant to sit for 15 minutes to release excess moisture. Drain off the liquid and rinse off the salt. Pat the eggplant slices dry and set them aside.
4. Line a colander with cheesecloth or paper towels. If using tofu ricotta, skip this step and proceed to the next.
5. Pour the ricotta into the colander lined with cheesecloth or paper towels.
6. Allow the ricotta to drain for 15 minutes. If you’re using tofu ricotta, you can skip this step.
7. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat.
8. Sauté the diced onion and minced garlic until they become softened, which should take about 1–2 minutes.
9. Add the minced parsley, basil, and crushed tomatoes to the pan.
10. Continue to sauté until the sauce thickens and most of the liquid has evaporated, approximately 20 minutes.
11. In a separate nonstick pan, heat the remaining teaspoon of olive oil.
12. Sauté the diced shallot and fresh spinach until the spinach wilts, which should take about 30 seconds to 1 minute.
13. Drain off any excess liquid from the shallot and spinach mixture.
14. Stir the shallot-spinach mixture, dried mixed Italian seasoning, salt, and freshly ground black pepper into the drained ricotta (or tofu ricotta, if using).
15. Preheat your oven to 375ºF.Place the eggplant slices on baking sheets. Bake for 10 minutes. Cool slightly
16. Pour half of the tomato sauce into the bottom of a 4-quart slow cooker.
17. Layer the eggplant slices over the sauce.
18. Add half of the cheese mixture over the eggplant.
19. Repeat the layers by adding the remaining sauce, eggplant slices, and cheese mixture.
20. Cover the slow cooker and cook for 4 hours on low heat, then uncover and cook for an additional 30 minutes on high.

Tofu Ricotta Recipe (if not using skim-milk ricotta):

• Crumble 1 package of drained tofu.
• Add 1 tablespoon of lemon juice, 1 teaspoon of salt, 1 teaspoon of dried parsley, and ½ teaspoon of pepper.
• Mix all the ingredients until well combined.

Eggplant “Lasagna” offers a delightful twist on the classic Italian dish, embracing a vegetarian and tofu-friendly approach. The layers of tender eggplant, rich tomato sauce, and flavorful tofu (or ricotta) mixture create a satisfying and savory experience for your taste buds. This recipe is perfect for vegetarians and those seeking a fresh take on lasagna, showcasing that innovative variations can still capture the essence of a beloved classic. Serve this delicious dish with a side salad for a complete and wholesome meal that everyone can enjoy.