May 20, 2010 § Leave a comment
Eggplant is such a great vegetable to grow in your garden. The plants are easy to grow (like a squash) and they give you eggplants all summer long. It is best to plant eggplants in the shade and to water them in the morning, to prevent mold from growing on the leaves. If you aren’t growing your own eggplants this summer, pick up some from your local farmers’ market. Make sure you allow an extra hour to salt your eggplants, before cooking them.
- 3 eggplants (about 4 lbs.), trimmed and cut lengthwise into 1/4 inch slices
- coarse salt
- olive oil
- 12 oz. spinach, chopped
- 12 oz. package of Yves veggie ground round
- 1 package whole wheat spaghetti
- 2 large eggs
- 1/2 onion, chopped
- 15 oz. whole milk ricotta cheese
- 1 1/4 cups finely grated Parmesan cheese, divided
- 1 tsp. pepper
- 32 0z. jar spaghetti sauce (or your own homemade sauce)
- 1 8 oz. ball of fresh-water packed mozzarella, drained and sliced
1. Slice eggplants length wise. Place the eggplant on a paper towel, in a single layer, and sprinkle generously with coarse salt. Let sit for 1 hour. After an hour, rinse off the salt, and dry thoroughly.
2. Set oven to broil. position oven rack 6 inches from the broiler. Place the eggplant on a baking sheet in a single layer. Brush both sides of the eggplant with olive oil. Broil the eggplant for 3-4 minutes on each side. Repeat this process until all of the eggplant has been cooked.
3. While the eggplant is cooling, sweat the chopped onions in a saute pan with about 1 tbsp. olive oil. When onions are translucent, add the veggie ground round and cook until browned. Let cool to room temperature.
4. While onion mixture is cooling, mix ricotta cheese, parmesan cheese, chopped spinach, and eggs in a medium-sized bowl. Add the cooled veggie ground round and onion mixture. Mix until combined.
5. Spread part of the spaghetti sauce onto a 15x10x2 baking dish (you want to cover the bottom of the dish with a thin layer of sauce).
6. Put a single layer of the broiled eggplant onto the sauce at the bottom of the pan. Make sure the eggplant covers the whole pan. Spread 1/3 of the ricotta mixture over the single layer of eggplants. Repeat this step with two more layers of eggplant and the ricotta mixture. After you are done you should have a layer of eggplant (on the bottom), ricotta, eggplant, ricotta, eggplant, and ricotta (on the top).
7. Top the ricotta mixture with the rest of the spaghetti sauce. Place the sliced mozzarella on top of the sauce and sprinkle with the remaining 1/4 cup Parmesan cheese.
8. Put foil over the baking dish and place it in the oven for 40 minutes. Once heated all the way through, uncover the eggplant and bake until the mozzarella cheese is golden (about another 15- 20 minutes). While the eggplant is baking, cook the whole wheat spaghetti according to the directions on its packaging.