Sunday, August 3, 2008

Vegan Eggplant Polenta Lasagna

Last night I made Eggplant Polenta Lasagne - I revised a recipe I have made before and basically made it up as I went along and it was DELICIOUS!

My recipe can be changed a bit to make it more healthy, (I fried the eggplant and polenta. The eggplant can be baked and the polenta can be made from scratch which would be boiled). But even with the frying, this recipe is much lower in fat and cholesterol (there is 0 cholesterol) than other lasagna recipes because it is cheeseless. And it is just as delicious in my humble opinion!


Here is the recipe:

Eggplant Polenta Lasagne

Half box of lasagne noodles
Prepared tube of polenta or 2 cups of polenta from a box
1 large eggplant
Jar of tomato sauce (or homemade)
5 slices of wheat bread
Olive Oil
Italian Spices
Sun dried tomatoes (optional)

Preheat oven to 375 degrees. Bring salted water to a boil and place the lasagne noodles in the water. Boil the noodles for about 10 minutes. After they are cooked, place the noodles in a strainer and pour cold water over them.

Cut the eggplant into lengthwise pieces, (peel if you prefer). Salt the eggplant and let stand for 10 minutes to remove the bitterness. Dip the eggplant in flour and fry the pieces. Lightly dust with oregano and salt to taste as you are frying. Place the fried pieces on a plate.

For the polenta, I had a tube of already prepared polenta so I just fried them in lengthwise pieces as well and put them on a plate. However, I think the polenta from a box that is more soupy would be just as good.

Tear the bread into bite size pieces and pour enough olive oil on the bread to moisten the pieces. Spice the bread generously with Italian spices. (I also added sun dried tomatoes from Trader Joes but this is optional).

After everything in prepared, place a layer of lasagne noodles in the bottom of a pan (I used a 9 X 9 pan), then place a layer of eggplant and tomato sauce. Then layer in noodles, then polenta and sauce and so on. After you are finished, be sure to put sauce over the last layer of noodles. Put aluminum foil over the pan and place in the oven for 30 minutes. After 30 minutes is up, remove the foil and place the bread crumbs on top and bake for 5 more minutes.

Here is a recipe that can also help those who are confused in regards to using polenta in the recipe: Polenta Lasagna

1 comment:

Sarah said...

Holy smokes!!! The vegan in my apt will love this! And I'm sure I will too, yummy I can smell it.