A meatless lasagna recipe that’s fantastic — eggplant and zucchini are the stars along with mushrooms, onion, garlic, tomatoes and cheeses, of course.
You won’t find any pasta or meat in this lasagna and you won’t miss them. I live with a guy and we all know that guys like meat. But once I heard him say, “eggplant is like a meat,” so I take that as carte blanche to bring on the eggplant. I found this recipe on Varsha Chawla’s blog. Varsha, a Raleigh acquaintance, provides “every day recipes, cooking tips and technology for the busy girl.” This “every day” recipe is good enough for company.
It takes a bit of time to put together because you have to salt the eggplant and let it rest for 20 minutes to drain any bitter juice. Frying the eggplant and zucchini slices takes some time as well. You could probably make this a lower-fat meal by roasting the slices instead of frying. But isn’t frying more tasty?
Because I had a large casserole I used a very large eggplant and two fairly large zucchini. I also added sliced mushrooms to the tomato base. Varsha and I both like some heat so you may wish to decrease the amount of red pepper flakes if you’re not a heat lover. You could also use less mozzarella — two cups is more than enough, but oh so good.
Serve this with a crispy green salad and garlic bread. You really don’t need more vegetables but I had some to use up so I sauteed them with sliced mushrooms, garlic and pesto from the freezer. Hmm, I might add a little pesto to the lasagna next time I make it.
Eggplant and Zucchini Lasagna
- 1 large eggplant
- 2 medium-large zucchini
- Flour, salt and pepper
- Olive oil
- 1/2 onion, finely chopped
- 4 oz mushrooms, sliced
- 2 cloves of garlic, finely chopped
- 1/2 cup of parsley, chopped
- 14 oz can diced tomatoes
- 2 tsp dried oregano
- 2 tsp red pepper flakes
- 2 cups (or less) low-fat mozzarella cheese, shredded
- 1/4 cup of Parmesan cheese, grated
- Cooking spray
Slice the eggplant and zucchini lengthwise. Sprinkle salt over the eggplant (to draw out some of the water) and set aside for at least 20 minutes.
Add some flour, salt and pepper to a plate. Coat the slices of eggplant and zucchini with the seasoned flour.
Add olive oil to a large skillet and put on medium-high heat. Once the oil is heated, fry the eggplant and zucchini slices until light brown, turning the slices over after a few minutes. You might have to do this in two or three batches. Allow the fried slices to drain on a plate covered with paper towels.
Saute the onions, mushrooms, garlic and half the parsley in olive oil. Add the diced tomatoes, oregano and red pepper flakes. Saute until the vegetables are just softened. Preheat the oven to about 400 degrees.
Spray a 10″x10” oven safe pan or casserole with cooking spray. Place a layer of eggplant on the bottom. Add a layer of zucchini on top of them. Then add the diced tomato mixture, then another layer of the eggplant and zucchini.
Bake on 400 degrees for about 25 minutes. Add the mozzarella and Parmesan and bake for another 6-9 minutes, or until the cheese is bubbly. Sprinkle with the remaining parsley and serve.
Original recipe: Mediterranean Eggplant and Zucchini Lasagna, Varsha Chawla