Stone Soup by Jan Eliot for March 14, 2011
Transcript:
Gramma Evie: Let's get the whole family together for dinner tonight. Gramma Evie: I'm in the mood to COOK! Val: Fantastic! Just remember - Val: Joan's off dairy...Wally's off red meat...the kids won't eat fish...and NOBODY likes eggplant. Gramma Evie: Spaghetti with turkey burger it is. COOK
eggplant lasagna’s easy, I make it a lot in the summer when I have fresh basil in my window (doesn’t work in the garden up here). The eggplants themselves take a bit of time but def worth it.
2 eggplants salt 2 medium onions 2 cans tomatoes 1 small can tomato paste fresh basil freshly ground pepper (or heck, some pepper from a tin) fresh mozzarella in slices lasagne sheets
Slice the eggplants, salt generously and put in the fridge for an hour or so (I find this necessary, even though people say you don’t have to do it any more, if not the eggplants get really watery and chewy and everyone hates it). Then meticulously rinse the salt off (otherwise it won’t be edible at all) and pat dry.
In my recipe it says fry the eggplants in olive oil but I find it’s just as good and nowhere close to as fatty to bake them in the oven for 15 minutes.
Anyway, chop down a couple of onions and soften in some olive oil, pour over the tomato cans and the tomato paste and boil for a minute or so. Put in the pepper and fresh basil.
Then just make like usual lasagna, layer sauce, eggplant, cheese as long as there’s anything left and bake in a medium hot oven for 40-50 minutes, depending on your type of lasagna sheets.
Enjoy. (yep, my kids will eat this, used to be picky about the eggplant but no more)