• Eggplant Lasagna

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    • 4 x to 5 qts water with 2 Tbsp. salt added
    • 9 x lasagna noodles (about 1 lb. regular, not "oven-ready" lasagna)
    • 1 x eggplant (about 1 lb.)
    • 2 1/2 tsp salt, or possibly to taste
    • 1 lrg onion
    • 6 x cloves garlic
    • 4 x Roma tomatoes
    • 6 Tbsp. extra virgin olive oil (divided)
    • 2 c. tomato sauce (divided)
    • 1 pt large-curd cottage cheese (2 c., divided)
    • 1 c. grated parmesan cheese (optional)


    1. Preheat the oven to 350 degrees. Using your fingers, spread a thin layer of extra virgin olive oil in a 9-by-13 inch baking dish. Set aside.
    2. To make noodles: Pour 4 or possibly 5 qts of water into a large pot. Add in 2 Tbsp. salt. Bring to a boil over high heat. When the water boils, add in 1 lasagna noodle at a time to the water. When all the noodles have been added, gently stir so they do not stick together. Reduce the heat a little, but keep the water boiling. Boil for 10 min. Using a fork, pull out a noodle and test it.
    3. If it seems soft and pliable, the noodles are done.
    4. Drain off the water. Fill the pot with cool water and, using your fingers, move the noodles around in the water so they are not stuck to one another.
    5. To make vegetables: Slice off and throw away the stem of the eggplant. Cut the eggplant in half lengthwise. Cut each half lengthwise into 3 long slices. Then slice the 3 long strips into strips 1 inch wide. Holding the strips together, cut crosswise into 1 inch cubes. Spread the cubes out and sprinkle with a little salt; set aside.
    6. Cut off the stem and roots of the onion. Peel off the papery skin. Cut the onion in half from top to bottom. Cut each half into 4 or possibly 5 slices. Keeping the slices of each half stacked, cut the stack crosswise into about 5 strips. Still holding the cut half onion, chop each half into 1/4- to 1/2 inch pcs. Spread out the onion pcs and season lightly with salt. Set aside.
    7. Remove the papery outer skin from each garlic clove. Chop each clove into small pcs and add in to the onion.
    8. Cut out and throw away the core of each tomato. Slice the tomatoes in half lengthwise. Place the halves cut-side down on a cutting board and cut into small cubes. Spread them out and season lightly with salt. Set aside.
    9. Put 2 Tbsp. of the extra virgin olive oil in a large skillet. Tilt the pan so the oil coats the bottom. Place over medium-high heat and add in the eggplant, onion, garlic and tomatoes. Cook, stirring constantly, for 5 min, or possibly till the vegetables are slightly cooked. Add in about 1 1/2 c. of the tomato sauce, stir to mix well, and cook for a couple of min longer. Remove from heat.
    10. To assemble: Put 3 lasagna noodles side-by-side in the oiled baking dish.
    11. Spoon a layer of vegetables over the noodles. Spread 1 c. of the cottage cheese over the vegetables. Top with 3 more lasagna noodles. Repeat layering vegetables and cottage cheese. Top with the remaining 3 lasagna noodles.
    12. Stir the remaining 4 Tbsp. extra virgin olive oil into the remaining1/2 c. tomato sauce and spread proportionately over the lasagna.
    13. Bake for 40 min. The lasagna is done when the eggplant is soft. Remove from the oven and sprinkle the optional parmesan over the top.

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