Monday, March 24, 2008

Eggplant Parmesan Lasagna

From Every Day with Rachael Ray April 2008

2 1/2 Tbsp EVOO
5 small Italian eggplants (about 2 pounds total), cut lengthwise into 1/3" thick slices
4 cloves garlic, smashed and peeled
Two 28oz cans diced tomatoes, preferably fire-roasted
Salt and pepper
Six 3x6 1/2" lasagna noodles
16oz low-fat cottage cheese
1 large egg
1/4 C plus 2 tablespoons grated parmesan cheese
8oz shredded part-skim mozzarella cheese

Preheat oven to 400. Line 2 baking sheets with parchment paper and drizzle 1/2 tablespoon olive oil on each. Place half of the eggplant slices on each pan, turn to coat with the oil, then arrange in a single layer. Bake until tender and lightly browned, about 40 minutes.
Meanwhile, in a large, deep skillet, heat the remaining EVOO over medium heat; add the garlic and cook, stirring, until just golden, 1-2 minutes. Add the tomatoes; bring to a boil. Lower the heat and cook, partially covered and stirring occasionally, until the sauce is thickened, about 25 minutes. Season with salt and pepper.
In a large pot of boiling, salted water, cook the noodles, stirring often, until tender, about 5 minutes. Drain the noodles and rinse with cold water.
Line a 9" square baking dish with two 16" long sheets of parchment paper, allowing a few inches of overhang on all sides. Using a food processor, puree the cottage cheese. Add the egg and 1/4 cup parmesan, season with salt and pepper and pulse to combine.
Spread 1 cup tomato sauce in the bottom of the prepared dish. Lay 2 noodles side by side over the sauce. Layer half of the cottage cheese mixture, half of the eggplant slices and one-third of the mozzarella on top. Spoon 1 1/4 cups tomato sauce over the mozzarella and top wiht 2 more noodles. Layer with the remaining cottage cheese mixture and eggplant, another third of the mozzarella, 1 1/4 cups tomato sauce and the remaining 2 noodles. Spread the remaining tomato sauce on top and fold in the parchment to cover the lasagna.
Cover the dish tightly with foil, place on a baking sheet and bake for 35 minutes. Remove the foil, sprinkle the remaining mozzarella and 2 tablespoons parmesan on top and bake until bubbly, about 10 minutes. Let cool for 10 minutes before serving.

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