Meatless meals. I love them, my husband, not so much. Well that’s really an understatement. He hates them. But this one, he loved.
Really.
I keep calling this a lasagna, yet I don’t know why, because there’s no pasta in it. But it does have layered things and mozzarella and Pecorino Romano cheese. Maybe it should be called a clean eggplant Parmigiano because the eggplant is neither breaded nor fried and there’s very little olive oil in it. No matter, this is really, really good. It’s fresh and bright tasting and the zucchini was still a little crisp with the crunchy goodness of the bread crumbs – this is my kind of dish!
Perhaps you could suggest some names for me?
So I made this a week ago last Wednesday. I really try to do one meatless meal a week and two fish nights and then chicken, pork or lamb. We rarely eat beef. How about you – what’s your meal make-up?
When I made this, I made a huge portion as you can see in the video – but that turned out to be a great benefit. Steve and I had it for dinner the night I made it and then I carefully saved the rest, lifting it out of the pan, keeping the breadcrumbs on top. We had one other portion as a side vegetable one night for another dinner and then I served it as a first course for dinner with our friends Margaret and Wayne, last Saturday. It was perfect, warmed up in the oven, flash broiled again to crisp up the breadcrumbs. It received rave reviews!! Really. (and they had no idea it was a leftover)
Here’s the recipe:
VEGETABLE LASAGNA WITH A SIDE OF PASTA
– serves 6 as a main course or 8 – 10 as a starter
Peanut oil
Olive oil
3 small striped eggplants, washed, dried, sliced into 1/4″ – 3/8” rounds
2 zucchinis, washed, dried, sliced into 1/8″ rounds
1 lb. mozzarella cheese, thinly sliced
2.5 – 3 lbs. of fresh plum tomatoes, sliced into 1/4” rounds
7 cloves of garlic, minced
A handful of ramps, if you can find them or 1.5 Tbs. of fresh thyme leaves or whatever herb you like, chopped
1.5 Tbs. olive oil
Salt
Pepper
1 scant cup of bread crumbs
3 Tbs. chopped parsley
3 Tbs. fresh grated Pecorino Romano cheese
2 Tbs. olive oil
Preheat your oven to 450 degrees. Pour a little bit of peanut oil on a paper towel and wipe a rimmed baking sheet with it. Lay eggplant slices on top and season with fine grind sea salt and pepper. Roast on the bottom rack of your oven for 20 minutes. When done, remove slices with a thin metal spatula so the browned parts stay on the eggplant and not on the pan. Reduce oven heat to 350 – 375 degrees.
Meanwhile prepare the zucchinis, tomatoes, garlic and ramps or thyme. TIP: Slice your cheese while it’s cold as it’s easier that way. Then leave out to get to room temperature.
Slick a tiny bit of olive oil in the bottom and sides of a 9” x 13” Pyrex glass pan. Put in a layer of sliced tomatoes, Then a layer of roasted eggplant, then the minced garlic, mozzarella cheese and then zucchini. Grind some pepper on top. Drizzle on top 1.5 Tbs of olive oil, then the ramps or thyme, and then the final layer of tomatoes. Cover with aluminum foil and bake at 350 – 375 degrees for 25 – 30 minutes, until liquid is bubbly and the zucchini are fork tender.
Meanwhile, mix 2 tbs. olive oil with the breadcrumbs, parsley and grated Pecorino Romano cheese. Toss to combine in a small bowl and season with salt and pepper. Remove the aluminum foil and turn your broiler on. Sprinkle evenly over the top of the whole dish. Broil the dish to get the breadcrumbs crispy, about 2 – 3 minutes. Watch carefully so it doesn’t burn!
Let rest for 10 – 15 minutes before cutting and serving. Enjoy!! I served this with a side of pasta with some garlic and parsley. Delish!!
Pork with Ginger, Spring Onions and Eggplant – An Ottolenghi Recipe
Eggplant Tarts Make a Great Tuscan Starter Dish
Eggplant, Mozzarella and Oil-cured Black Olive Spaghetti
Eggplant Tomato Layered YUM! with Greek Oregano
Chicken Breasts with Carrots and Leeks
I’m gonna try that!
Go for it!! You won’t be disappointed!
Hello, I was looking for this recipe and saw your post about Steve. I am so sorry.
I did make this dish and absolutely loved it. I was looking for the recipe because I’m making it for Thanksgiving. No big affair, just my mother and I, but I see no reason to cook a big meal of food I don’t care for when instead I can make a dish that I enjoy.
Hope you’re doing well. Take care!
You’re so sweet Jen and sorry for the late reply. I am slowing getting back into life again.
I’m so glad you enjoyed my recipe – it is one of my faves too.
Have a wonderful 2019!! – Mary
I loved the video! It’s so nice to put a voice to the voice we already know through the words. Your veggie lasagna sounds mighty tasty. I don’t do enough meat free meals.
Thanks Maureen!! I think we all don’t do enough meatless meals.
Looks good to me!
It is!! 🙂
I have been looking for a dish to make when my vegetarian family comes in from CA.
Mary, this is the solution…..FAUX LASAGNA!!!!!
Ha!! That’s a better name!! Thanks!
Very Veggie Strata…
Hmmm – not bad – the layers work – but traditionally a strata has eggs, right?
Best I can tell, the word means layers…I don’t know if you officially have to include eggs. 😀
this looks great. does it matter if you slice or grate the cheese?
I don’t think so but I never like to buy pre-grated cheese – not fresh enough as all those edges have been exposed.
This looks delicious, I’m going to have to try it 🙂
Please let me know how it turns out for you! I want to make sure my recipes are clear and easy!
this looks fabulous!
It is! 🙂
Hurrah, I was able to view the video! How wonderful is your accent. And this dish has to be amazingly good. Good way of roasting the eggplant/aubergine, btw. I have a great way of steeping them in salted water for an hour to prevent them from soaking up much oil during pan-frying – makes such a difference.
Ha!! I bet YOU have the beautiful accent. (mine’s an East Coast Midwesterner)
Love your idea of steeping in salted water! I will try that soon.
Great video and dish!
Thanks! 🙂
I made the vegetable lasagna on Sunday and it was a big hit with my family – even with my husband who is not the biggest tomato and zucchini fan. It tasted even better the second day and my daughter just finished the last piece today. I did not have fresh thyme and used Whole Foods brand breadcrumbs. They tasted a little like saw dust so I will upgrade for next round and make sure I have fresh thyme. Thanks Mary for another great recipe.
Sawdust!? You can’t be using that! How about panko – or throw some stale breads in your food processor and make your own! It’s easy.
But I agree with you – it does taste even better the second day!
My daughter asked me to make more of the veggie lasagna and said last time the zucchini wasn’t cooked enough. I used yellow squash from the farmer’s market. Is green better? Any suggestions? Thanks Mary.
I used green and make sure your slices are just 1/8″ thick. It should be better. When can you have lunch?
This will for sure go on my to do list. I had to google the word ramps. We don’t have that at all. Plain leeks we do have. Interesting!
Ramps are only a Springtime thing. You can use a combination of garlic and shallots. I hope you like it!! Let me know.