Lasagna With Lamb Eggplant Aubergine Recipes

Steps:

• Grease a 13 x 9-inch baking dish.
• Sprinkle both sides of the eggplant slices with salt and pepper, then place the slices in a large colander, then weight it down with a heavy bowl, let drain about 1 hour.
• Remove from the colander and pat slices dry.
• Heat the oven to broiler heat and place rack 4 inches from heat.
• Arrange the eggplant slices in one layer on a baking sheet and brush with oil.
• Broil eggplant slices until golden (about 3 minutes).
• To make the lamb meat sauce (this can be made up to 2 days ahead) In a large skillet or a heavy bottomed pot heat olive oil, then add in onions, garlic, oregano and chili flakes; sauté for about 3-4 minutes or until softened.
• Add in lamb and cook stirring until the lamb is no longer pink (about 5-6 minutes).
• Add in tomatoes with juice, tomato sauce, paste, cinnamon, allspice, seasoning salt and pepper; simmer uncovered for about 1-1/4 hours, breaking up the tomatoes with a wooden spoon and stirring occasionally.
• To make the white sauce; in a heavy saucepan melt butter over medium-low heat, then whisk in flour until smooth; cook whisking for 3 minutes.
• Slowly add/whisk in half and half cream and cayenne (if using) whisking continuously until thick (about 4-5 minutes).
• Add in egg, whisking vigorously and simmer whisking for 1 minute.
• Add in Parmesan cheese and season with salt and pepper (this sauce can be made, cooled to room temperate covered with plastic wrap and refrigerated up to 2 days ahead).
• Set oven to 375°F.
• Pour about 1 cup of the lamb sauce into the bottom of the 13 x 9-inch dish (the sauce will not cover bottom completely).
• Cover the sauce with 3 cooked lasagna noodles, make certain they DO NOT touch each other.
• Spread about 1-1/2 cups meat sauce over the lasagna sheets.
• Top with 1-2 broiled eggplant slices over the noodles.
• Gently spread about 1/2 cup white sauce over the eggplant, then sprinkle with about 1/3 cup finely crumbled feta cheese.
• Make 2 more layers in the same manner, beginning and ending with the lasagna sheets.
• Spread the remaining white sauce evenly over the top pasta layer, making certain that the pasta is completely covered.
• Top/sprinkle with remaining feta cheese.
• Cover the dish tightly with foil, tenting slightly to prevent foil from touching the top layer.
• Bake (second-lowest oven rack) for about 30 minutes.
• Remove foil and bake for about 10-15 minutes more, or until the top is bubbling.
• Remove and set oven to broiler heat.
• Delicious!

Steps:

• For the sauce, heat the oil in a large pan over a medium heat and fry the garlic for 1 min until golden. Add the sugar and vinegar, simmer for 30 seconds, then add the tomatoes. Season with salt and return to a simmer. Bubble for 10 mins, then remove from the heat and set aside. Can be prepared up to two days ahead and chilled.
• Heat a griddle or large frying pan over a medium-high heat. Brush the aubergine slices on both sides with the olive oil and season with a little salt, then griddle in batches until the slices are softened and slightly charred (ensure the heat isn't too high or the aubergine will char before it softens). Transfer the cooked slices to a plate as you go.
• To assemble, lay a third of the aubergine slices over the base of a rectangular or square gratin dish, then pour over a third of the sauce. Scatter with a small handful of both cheeses (you'll want to keep most of the cheese for the top) and half the basil, then top with half the lasagne sheets. Repeat once more, then finish with a final layer of aubergines topped with the rest of the sauce. Scatter over the remaining cheese. After leaving to cool completely, the dish can be covered and chilled for up two days or frozen for up to three months. Defrost fully before cooking.
• Heat the oven to 200C/180C fan/gas 6. Put the dish on a baking tray and bake for 30 mins until the cheese is golden and the sauce is bubbling at the edges. Leave to cool for at least 10 mins, then scatter with the reserved basil and serve. The cooked lasagne will keep frozen for up to three months, covered with foil. Defrost thoroughly, uncover and bake as stated above. Or to cook from frozen, bake at 180C/160C fan/gas 4 for 40 mins. Remove the foil, turn the oven up to 200C/180C fan/gas 6 and bake for a further 30 mins.

Steps:

• Preheat oven 350 degrees fahrenheit.
• Mix salt, pepper and flour in a dish.
• Dip eggplant slices into flour mixture.
• Cover bottom of a fry pan with cooking oil spray.
• Fry slices of eggplant until light brown on both sides over low-medium heat careful not to burn them.
• When ready, remove from pan on paper towels to drain and set aside.
• In a bowl combine the tomato sauce, tomatoes, oregano, basil, and garlic.
• In another bowl combine ricotta cheese, chives, and the beaten egg.
• Spoon one third of the tomato mixture into the bottom of a lasagne or casserole dish.
• Place a layer of eggplant and cover with part of the grated cheese (about half).
• Add a layer of ricotta cheese.
• Continue alternating layers of ricotta cheese mixture, eggplant, and grated cheese.
• Bake for aproximately 45 minutes to an hour.
• Let cool for ease of slicing.
• After dish is cool, portions can be sliced and frozen.
• When ready, place frozen lasagne in a dish and bake in microwave covered with a paper towel till hot (maybe 4-5 minutes).
• It can also be baked in a preheated oven at 350 degrees fahrenheit for aproximately 20 minutes or more.

Steps:

• Make lamb sauce:
• Cook onion in oil in a 4-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add lamb and sauté over moderately high heat, stirring and breaking up lumps, until no longer pink, about 5 minutes. Add garlic, salt, oregano, cinnamon, sugar, and pepper and sauté, stirring, 2 minutes.
• Stir in eggplant and tomatoes and gently simmer, covered, stirring occasionally, until eggplant is just tender, about 40 minutes. Remove lid and simmer, stirring occasionally, until sauce is thickened, about 15 minutes more. Season with salt and pepper.
• Preheat oven to 425°F.
• Make cheese sauce and cook pasta while lamb sauce is simmering:
• Melt butter in a 2-quart heavy saucepan over moderate heat, then stir in flour and cook, stirring, 2 minutes. Whisk in milk and add garlic clove and whole clove, then bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Add feta, salt, and pepper and cook, whisking vigorously, until cheese is well incorporated.
• Beat eggs in a large bowl and gradually add sauce to eggs, whisking.
• Cook pasta in a large pot of boiling salted water until just al dente, then drain in a colander. Toss half of pasta with lamb sauce and half with cheese sauce.
• Assemble pastitsio:
• Pour pasta with lamb sauce into a wide shallow 3-quart baking dish, spreading evenly. Spoon pasta with cheese sauce on top, spreading evenly.
• Bake pastitsio, uncovered, in middle of oven until bubbling and top is golden, 25 to 30 minutes. Let stand 5 minutes before serving.

Steps:

• Preheat oven to 350F degrees.
• Heat olive oil in a large skillet over medium heat.
• Saute mushrooms, garlic and onion until limp about 5-8 minutes.
• Add turkey and saute until meat is cooked through.
• Stir occasionally to break up any clumps.
• Add tomatoes, white wine, herbs and balsamic vinegar.
• Cook stirring frequently until mixture thickens, about 15-20 minutes.
• Stir in sun dried tomatoes and season with salt and pepper.
• Let cool slightly.
• Combine ricotta, egg and goat cheese mixing until smooth.
• Grease a baking dish or lasagna pan.
• Spread half the meat mixture over the bottom of the pan.
• Place eggplant slices over top overlapping slightly.
• Cover the eggplant with 1/3 of the mozzarella slices.
• Top with the remaining meat mixture.
• Cover with eggplant slices then top with the ricotta mixture.
• Cover with 1/3 of the mozzarella then top with remaining eggplant slices.
• Layer remaining cheese on top then sprinkle with the Parmesan cheese.
• Bake for 40 to 50 minutes or until dish is bubbly and top is nicely browned.
• Let sit 15 minutes before serving (very important).

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
• Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
• Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets.
• Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.
• Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).
• Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
• Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese.
• Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.

Steps:

• Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
• While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
• Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
• Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
• Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
• Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
• Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.

Steps:

• Cut eggplants lengthways into 1 cm slices; place slices on colander, sprinkle with salt,stand 30 minutes. Rinse slices under cold water, drain on absorbent paper. Cook eggplant in batches, in heated oil large pan until softened and browned both sides.
• Cook onion and half the garlic in the same pan, stirring, until onion softens.
• Stir in tomato, paste and basil; simmer, uncovered, about 20 minutes, or until thickened slightly. Blend or process tomato mixture until just combined.
• Heat margarine in same pan, add leek and remaining garlic; cook, stirring, until leek is soft. Add sugar; cook, stirring, about 5 minutes or until leek is browned lightly, remove from heat.
• Cut 1 lasagne sheet to cover base of oiled deep 19cm square ovenproof dish; place in position.
• Top with 1/4 of the eggplant, 1/4 of the leek mixture,1/4 of the tomato mixture and 1/4 of the cheese.
• Repeat layers 3 times, ending with cheese. Bake, uncovered, in moderately hot oven 50 minutes.
• Can be made ahead to this stage. Cover, refrigerate until required. Reheat in moderate oven about 50 minutes.

Steps:

• Cut eggplant lengthwise into 1/3-inch-thick slices and sprinkle slices on both sides with salt. Arrange eggplant in a large colander and weight it with a heavy bowl. Drain eggplant 1 hour. Remove bowl and pat eggplant dry.
• Set broiler rack so that eggplant will be about 4 inches from heat and preheat broiler.
• Arrange eggplant in one layer in oiled shallow baking pans and brush with oil. Broil eggplant until golden, about 3 minutes on each side.
• Make meat sauce:
• In a large heavy non-stick skillet cook onions and garlic in oil over moderate heat, stirring, until softened. Add lamb and cook, stirring to break up, until it is no longer pink, about 3 minutes. Stir in remaining meat sauce ingredients and salt and pepper to taste and simmer, uncovered, 30 minutes. Meat sauce may be made 3 days ahead, cooled completely, and chilled, covered.
• Make white sauce while meat sauce is cooking:
• In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick. Whisk in egg, whisking vigorously, and simmer sauce, whisking, 1 minute. White sauce may be made 2 days ahead and chilled, its surface covered with plastic wrap.
• Preheat oven to 375°F.
• Pour 1 cup meat sauce into a flame-proof baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 1 1/2 cups meat sauce over pasta and arrange 1 layer broiled eggplant on top. Gently spread about 1/2 cup white sauce over eggplant and sprinkle with about 1/3 cup feta. Make 2 more layers in same manner, beginning and ending with pasta. Spread remaining white sauce evenly over top pasta layer, making sure pasta is completely covered, and sprinkle with remaining feta.
• Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling.
• Set broiler rack so that lasagne will be about 4 inches from heat and preheat broiler.
• Broil lasagna 1 to 2 minutes, or until golden. Let lasagne stand 5 minutes before serving.

Steps:

• Preheat the griller.
• Combine the lemon juice and olive oil and brush it on the eggplant slices.
• Lay them in a single layer on a nonstick baking tray and grill both sides for about 3 minutes each or until golden brown.
• Preheat the oven to 180C degrees.
• In a bowl combine the tomato puree, tomatoes, oregano, basil, cayenne pepper and garlic.
• In another bowl combine the parmesan and breadcrumbs.
• Spoon one third of the tomato mixture into the base of a lasagne or casserole dish.
• Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant.
• Spread half the ricotta cheese over the eggplant and continue to layer in the same order, ending with the breadcrumb mixture (in my case hopefully).
• Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly.
• Serve with salad and crusty bread.