?? I made some eggplant lasagna the other day, using grilled eggplant

B

barbara-in-va

Well-known member
instead of pasta. It turned out really great and DH loves eggplant. I bought more eggplant yesterday to do more this weekend. I want to freeze some while the eggplant are in season. I have limited freezer space and was wondering if I could just freeze the grilled slices? Maybe put some parchment inbetween the layers? Anyone done this before?

 
I'm sorry I don't know the answer to your question but...

would love to know how you made the eggplant lasagna. We love eggplant, I have home made sauce in the freezer and this sounds like a plan.

 
I have frozen slices of grilled eggplant many times. Just

use parchment or aluminum foil between layers. It works just fine.

 
Trader Joe sells bags of grilled eggplant and zucchini slices. Works out fine for

parmigiana when I'm too lazy to do my own. So i guess freezing them yourself would work too.

 
Suz, I'll trade you! Here is how I did the eggplant...Will you tell me how you do your sauce?

I cut the eggplant lengthwise into about scant 1/4" slices. I tried with a long knife and was a bit unweildy so I got out the mandoline and it worked great.

I brushed each slice on both sides with some garlic olive oil I had in the fridge, then salt and pepper. I heated my cast iron grill pan good and hot and grilled the slices very quickly till they softened a bit. From there I just built the lasagna using the eggplant instead of lasagna noodles.

I used some frozen tomato sauce that I had made and I really liked it but I don't remember which recipe I used for it! And, I am hoping to get a 25lb box of "seconds" tomatoes at the farmers market tomorrow morning just to make a bunch of sauce with.

 
Sauce recipe inside and one more question, was it a meat lasagna or just cheese?

All day cook tomato sauce
Recipe from an Itallian cook/friend and bf swears by it, must have it on hand at all times!

4 lg cans tomatoes (28 oz) not in puree (I use San Marzano)she doesn't I hand crush the tomatoes removing stems, we like it a bit chunky (our friend purees tomatoes for smoothier sauce)
1 can same size tomato sauce
1 can paste
1 can water (from tomato sauce can)
Lot's of garlic chopped (I use about 6-7)
1t oregano
3/4 t red pepper flakes (we like a spicy sauce)
adjust to your taste.
kosher salt & pepper

Take a large pot for sauce
lightly cover bottom with olive oil
add garlic, oregano, red pepper flakes
slowly cook until garlic is just soft
add all tomato products plus water
add salt & pepper (to taste) about 1/2T salt
bring up to simmer with partially covered pot
stir from time to time (make sure to get the bottom to avoid sticking/burning)
I cook about 6 hrs
Enjoy!

 
Thank you for the sauce recipe. I definitely want to try it! As for the meat in the lasagna

there is no reason why you can't add some.

However, once my lasagna pan was full there were still stuff to build more lasagna with. So, I made some eggplant rolls, there were just enough left to layer in the bottom of an 8x5 loaf pan. I browned some buffalo sausage and just put them on top of the rolls and popped that into the oven with the lasagna pan. Of course DH liked that version better because it had all the meat drippings!

 
You must log in or register to reply here.
Back
Top