- Recipe created by FabFood on Jul 23, 2007
- Permalink: http://sheknows.com/recipes/eggplant-and-goat-cheese-lasagnas
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- Prep: –
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- 2 large globe eggplants, preferably long and thin
- 1/4 cup coarse sea salt
- olive oil for brushing
- freshly ground black pepper
- best quality dried oregano for sprinkling
- 3 ounces soft, mild goat cheese, such as Montrachet
- 1/3 cup freshly grated imported pecorino, grana padano, or Parmigiano-Reggiano
- 3 ounces slivered fontina cheese
- 8 leaves fresh basil, cut into julienne
- 1 roasted red bell pepper, peeled and cut into 1/4 inch julienne
- 1 tablespoon coarsely chopped flat-leaf parsley
- Trim off the stems of the eggplants and peel them, leaving 4 1/2 inch wide, lengthwise strips of peel around each one. Slice them crosswise about 5/8 inch thick (you should have 12 nice slices).
- Gently combine the eggplant slices with the salt in a colander, distributing the salt with your fingers. Let drain for 20 minutes, then rinse briefly and pat dry thoroughly with kitchen towels.
- Preheat the oven to 350 F and line a baking sheet with parchment paper. Place the slices in a single layer on the parchment, and brush them lightly with olive oil. Season generously with pepper and oregano and bake for 5 minutes, until slightly softened. Remove from the oven, leaving it on if you plan to finish the dish immediately (the slices can stand at room temperature for up to 2 hours).
- Cut the goat cheese into 4 equal pieces. On the same baking sheet, choose the 4 largest eggplant slices as the bases. Place a piece of goat cheese in the center of each and top with a pinch of pecorino. Top each with a medium slice of eggplant, and top this slice with 1/4 of the slivered fontina, 1/4 of the basil, and another pinch of pecorino. Top each with another eggplant slice and press the top layer gently but firmly with a flat spatula to compact the stack a little. Sprinkle with the remaining pecorino and cover the pan with foil.
- bake the lasagnas for 20 to 25 minutes, until warmed through, with the cheese bubbling slightly around the edges. Remove the foil and cook for 5 to 10 minutes more, if necessary, until soft enough to cut with a fork (the peel will be a little tough, but looks far more interesting than completely peeled eggplant).
- To serve, place a jumble of red pepper julienne on top of each lasagna and scatter with a little parsley.
- Per Serving:
- 228 calories; 8 grams net carbs (13 grams less 5 grams fiber); 14 grams fat (9 grams saturated).