Summer and Fall: Eggplant and Portobello Lasagna
SELECTING EGGPLANT
Look for eggplants that are uniform in color, dense in weight, and have smooth and shiny skins. Smaller eggplants tend to be less bitter, have thinner skin, and fewer seeds. To test for ripeness, press a finger against the skin; if it leaves an imprint, the eggplant is ripe. Ripe eggplants are slightly firm, but are not tough. Avoid eggplants that are very soft or mushy to the touch.
Although available year-round, eggplant is at its peak from July through October.
STORING EGGPLANT
Store whole, fresh eggplant unwashed at room temperature away from ethylene producers such as bananas. Use within several days of purchase for best results. Always wash eggplant under running water prior to use.
THE RECIPE
1 ounce finely grated garlic (about 7 large cloves)
* If you do not have a garlic grating plate, you can mince the garlic.
1/2 cup small-diced Spanish onion (6 ounces)
2 packages of 8 ounce sliced portobello mushroom caps
3 medium eggplants (approx. 1.33 lbs), peeled and cut into 1/4” sliced rounds (approx. 1 lb and 14 ounces in weight once cut).
* You may choose not to peel the eggplant, if desired. I make this dish frequently and alternate between peeling and leaving the skins in-tact. If the skins are thin I will leave them on, but if the eggplants have a thick skin I will remove them prior to baking. I prefer skin-on as it creates less food waste, but it all comes down to your personal taste!
4 cups of tomato sauce, divided into fourths (I use Rao’s brand when I do not make my own sauce. It is expensive, but it is absolutely delicious!)
3/4 cup crumbled goat cheese, divided into thirds
3/4 cup shredded low moisture mozzarella, divided into thirds
3/4 cup Belgioso brand 4 Cheese Blend (Asiago, Fontina, Parmesan and Provolone), divided into thirds
*If you cannot find this cheese blend, any Italian cheese blend containing Parmesan will do.
Extra virgin olive oil, salt, pepper, and garlic powder as needed.
Fresh parsley, (rinsed and chopped) for garnish.
TO MAKE:
Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the sliced mushroom caps, diced onion, and grated garlic.
Coat with olive oil as needed, and lightly season with salt and pepper.
Spread mushroom mix evenly on a lightly-oiled large baking pan or sheet pan.
On another baking pan, brush both sides of the eggplant rounds with olive oil that has been seasoned with pepper and garlic powder.
Place both pans into the oven and bake for 10-20 minutes, or until the vegetables are tender.
Remove vegetables from the oven, and set aside.
Lightly oil the sides of a 9x13 casserole dish.
Spread 1 cup of the marinara sauce across the bottom of the casserole dish.
Place cooked eggplant rounds in single rows on top of the sauce, leaving a small amount of space between each round. Spread 1/3 of the mushroom mixture on top of the layer of eggplant.
Cover the first layer of vegetables with the second cup of the marinara sauce, and top with 1/4 cup of goat cheese, 1/4 cup of mozzarella cheese, and 1/4 cup of the mixed Italian cheeses.
Place a second layer of eggplant rounds and the mushroom mixture on top of the cheeses. Top with the third cup of marinara sauce, 1/4 cup of goat cheese, 1/4 cup of mozzarella cheese, and 1/4 cup of the mixed Italian cheeses.
Place a third and final layer of eggplant rounds and the mushroom mixture on top of the cheeses.
Top the vegetables with the fourth and final cup of marinara sauce, and the remaining 1/4 cups of the three cheeses.
Place the assembled lasagna into the oven, and cook until the sauce is bubbling (about 15-25 minutes).
Remove from the oven, and allow the lasagna to cool slightly before slicing. Garnish the lasagna with chopped parsley, and serve with garlic bread or your favorite pasta. Enjoy!