Tuesday, July 15, 2008

Dinner July 15

Lasagna (using eggplant as pasta)

1 eggplant sliced thinly (BI)
1 Qt marinara (recipe July 4)
2 onions (Maui)
1 lb ground beef (BI)
6 oz mozzarella (Puna Goat)
6 oz goat cheese (Puna Goat)
italian seasoning

Cook onions and ground beef. Cut eggplant lengthwise into 1/4 inch slices, salt them and lay flat to drain (this extracts the water from the eggplant). After 30 minutes, drain and rinse the slices. Pat the slices dry, then brush with olive oil and broil until cooked through and slightly brown, watching to make sure they don't burn. Mix cheeses together. In a baking dish, layer eggplant, marinara, cheese mixture, and meat mixture 2 times. Bake at 350 for about an hour.

We didn't post a pic because it didn't look very attractive. Tasted great, but I think I sliced the egg-plant too thinly so it didn't hold everything together like pasta would. I'll work on this and post again.

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