Lasagna noodles
Filling
- 3 small eggplants, thinly sliced into long strips
- 3/4 bunch maitake mushrooms, roughly chopped
- about 3/4 cup grated Pecorino Romano
- about 3/4 cup grated Mozzarella
- about 1/2 cup Ricotta
- about 1/2 pound mixed ground beef and ground pork
- 1 tablespoon pine nuts
- 1/2 onion, diced
- 1 clove garlic, minced
- 2 or 3 large green olives, minced
- 7 or 8 capers, halved
- 1/4 teaspoon garam masala (substitute five-spice and curry powder)
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon fennel seeds
- salt and pepper, to taste
- olive oil, for frying
Sauce
- about 20 ounces diced canned tomatoes in juice
- 1 small eggplant, peeled and diced
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/4 bunch maitake mushrooms, roughly chopped
- 2 or 3 large green olives, chopped
- 2 tablespoons Balsamic vinegar
- 1/4 cup red wine or fruit liqueur
- dried thyme, to taste
- dried basil, to taste
- dried oregano, to taste
- 1 bay leaf
- 1 dash Tabasco sauce
- salt and pepper
- reserved fat from meat
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Filling
Salt sliced eggplant and allow to sit for about 15 minutes to sweat.
Mix cheeses together and set aside, reserving about 1/4 cup Pecorino Romano.
Combine meat, capers, garam masala, marjoram, fennel seeds, and pepper in a mixing bowl.
Rinse off salted eggplant and drain and dry well. Toss or brush eggplant with about 2 tablespoons of olive oil.
Warm a non-stick skillet over medium-high heat. When hot, add eggplant and fry until both sides are browned, about 2 or 3 minutes on each side.
Remove eggplant from heat and set aside on paper towel to drain excess oil.
Add about 1 tablespoon of olive oil to the same non-stick skillet. Sauté pine nuts, onion, garlic, and olives until slightly browned.
Add meat and cook just through, making sure to break up any large chunks. Drain excess fat and reserve.
Sauce
Warm reserved fat over medium-high heat. Add eggplant, onion, garlic, mushrooms, olives, salt, and pepper and cook until onions become translucent.
Add tomatoes, vinegar, wine or liqueur, herbs, and Tabasco sauce and bring to a boil.
Cook uncovered to reduce until sauce reaches desired consistency.
Assembly
Lightly coat a 9-inch bread pan with olive oil.
Layer pasta, eggplant, mushrooms, meat, sauce, and cheese two or three times until pan is full. Top with pasta, sauce, parsley, and grated Pecorino Romano.
Cover with foil and bake at 350º (180ºC) for about 20 minutes, then remove foil and continue cooking for another 15-20 minutes.
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