Catching up - Eggplant day!

 I was just reminded by an old friend that there was a reason I started this blog.  While I am not subscribed to a CSA this summer, I am making regular trips to the farmers market and my garden is starting to produce.  So, today I have been cooking with eggplant all day.  So, first, here are some pictures of my garden this year;

I have a LOT of basil, but I truly believe you can never have enough basil!  

Today I picked my second Rosa Bianca Eggplant.  I turned the first one into eggplant pizza, but today I decided to make a lasagna.  Who knew a softball sized lasagna would make such a large lasagna!

Eggplant Lasagna

1 small Rosa Bianca (or globe) eggplant

salt

1 lb ground turkey

1 Tbsp extra virgin olive oil

1 small sweet onion, diced

2 cloves garlic, minced

24 oz. spaghetti sauce (I used Classico roasted garlic sauce this time)

8 basil leaves, chiffonaded

16 oz whole milk ricotta

1 large egg

1/4 cup parmesan cheese

1 1/2 cups Mozzarella, shredded

Instructions:

1. Slice the eggplant lengthwise into 1/8 inch slices.  Lay slices on double layers of paper towels.  Sprinkle with salt and allow to sit for 20 minutes until.  This is to remove the moisture from the eggplant.  Using another double layer of paper towels, sop up the moisture that results and brush excess salt off slices.  Set aside.

2. In a large skillet over med-high heat, heat 1 Tbsp olive oil.  Cook the onions over med-high heat until they start to become translucent.  Add ground turkey and cook until no longer pink.  Add garlic and cook and stir for about a minute more.  Drain this mixture.  

3. In a prepared casserole dish,, pour in about 1/2 cup spaghetti sauce. Pour remaining sauce into meat mixture and mix well.  Cook for about 2 minutes and then add basil and mix well.  Cook for about 10 minutes to thicken sauce.

4. Meanwhile, stir together ricotta, egg, and parmesan cheese until well mixed. 

5. To assemble, place about 6 slices of eggplant into casserole over sauce.  Spoon about half of the ricotta mixture over eggplant and spread evenly.  Spoon 1/3 of sauce over ricotta and sprinkle with 1/3 of the mozzarella.  Repeat those layers once.  Then layer on remaining slices of eggplant and sauce and top with the remaining mozzarella.  Cover and bake at 375 for 30 minutes.  Uncover and bake an additional 10 minutes or until the cheese is browned.

Note: The eggplant was a bit al dente in this initial run.  I would suggest cooking the slices for a short while before layering them in the casserole.  Or you could increase the covered cooking time to 40 minutes.