Thursday, 21 August 2008

Recette : Eggplant Lasagne


here's the recipe Norma! Actually i never liked eggplants before because of how it looks like after they are cooked or whatever but somehow i made this dish coz i wanted something that will use a lot of vegetables in it and just toss it in the dish and bake and i also wanted it to be low on callories so i tried to get the cheeze to be the lowest amount of calories so choosing the types of cheese thats low on calories they have a lot at the supermarket these days but it should be a balanced so that the food wont compromised too much on the taste. Also by using the browned eggplants as the lasagna sheets cuts off a lot of calories already :)) anyhow here is eggplant lasagna :) hope you have a success trying it out Norma :)

Ingredients:


3 Large eggplant, (thinly sliced)
vegetable spray
2 tablespoons olive oil
1/2 cup chopped onion
16 ounces sliced mushrooms
1 cup of diced capsicum red/green and yellow

¼ cup of diced tomatoes

8 pieces of sun dried cherry tomatoes (halved)
1 jar (16 ounce size) spaghetti sauce with vegetables or White lasagne sauce
1 can of Chunky Tuna (drained)

8 ounces ricotta cheese, part-skim
4 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese


White sauce ingredients

250ml skimmed milk

4 slices of kraft cheddar cheese

2 tsp corn starch

salt and pepper

chopped dried basil leaves


Directions:

In large non-stick skillet sprayed with vegetable spray, quickly brown eggplant slices; set aside. In the same skillet in hot olive oil, cook onion for about 3 to 4 minutes, stirring occasionally, or until tender.

Add mushrooms and capsicum, dried tomatoes and tomatoes cook, stirring frequently, about 5 minutes or until they are tender then finally bring in the Tuna chunks stir softly for 2 more minutes add salt and pepper to taste transfer to a dish and set aside.


White Sauce

bring the skimmed milk to boil then add in the cheddar cheese until they are melted and blended with milk add salt and pepper. Take off heat and put in the dissolved cornstarch and let it thickens by stirring rapidly and forms a nice sauce texture then add in the chopped dried basil leaves and set aside.

Into an 11x7-inch baking dish, spoon about 1/4 of the sauce (i.e. Either White sauce or spaghetti sauce) Arrange three alternate layers of the (1) browned eggplant slices , (2) vegetables & Tuna mixture, (3) ricotta, mozzarella cheese, and Parmesan cheese alternately ending with the top layer with the cheese topping. Bake eggplant lasagne at 350F for 30 to 40 minutes.


Have a go N!

Clarity


3 comments:

Ms eNVy said...

Big thank you my dear! .. I will let you know how it turned out ;) will definitely blog it :) Thanks again sweetie!

ClarityDefinesYou said...

alrighty i just hope you have fun making it and tasting it :)

Denise ^ ChiCkyEGG said...

looks Yum !!!!!