Is there a way to make veggie lasagne with zucchini & eggplant without it being watery?

[cindy]

[No message]

 

[cindy]

OOps, I meant lasagna

 

[luisa_calif]

I would assume if you salt, wait, squeeze & blot the zukes and eggplant first...

that would eliminate lots of the water.

 

[marilynfl]

I might recommend grilling/pressing to exude the extra moisture first.

 

[cindy]

Hi Marilyn, I'm not sure what grilling/pressing would be.

 

[marilynfl]

Hi Cindy...you can use either a really hot frying pan or a panini grill....

Cut slices (lengthwise is easiest) about 1/2" thick and salt lightly with kosher (rock) salt. Let sit for 30 minutes to exude some of the moisture. Wipe off salt and blot dry.

Either spread a thin coat of olive oil on the veggie slices or on your pan. After the initial high heat to sear, grill medium low heat for 10-15 minutes, pressing down to concentrate and excise more moisture. Eggplant will be very soft.

Since you'll be continuing to cook these in the lasagne, you may not want the full 15 minutes. That amount of time makes the slices ready to eat.

You can also grill on a charcoal or gas grill, but I don't have much luck pressing on that open-wire surface.

Good luck.

 

[cindy]

Thanks! That's what I'll do.

 

[angak]

also, barely cook your noodles so they absorb more, or use the dry noodle method.

 

[starburst]

i usually saute the veggies first, I love the recipe that AndreainDC had posted awhile back

I use the no-boil noodles, it's so easy and very tasty.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=2440

 

[joe]

If you sprinkle both the eggplant and zucchini with salt, let sit to extract water, and blot dry

before sauteeing them, you should solve the water problem.

 

[cindy]

It's in the oven now. I salted,I blotted,I grilled and I pressed.

 

[cindy]

and I used dry noodles.

 

[marilynfl]

...then she turned it all around...you do the hookey-pokey...