Sunday, November 15, 2009


Though gluten-free noodles, especially Tinkyada rice lasagne noodles have improved to the point where they are no longer gluey and difficult to eat, there are times when you might want something with less starch and more fiber, and at those times, an eggplant lasagne will do the trick.

Makes one 9x13 tray, serving 2-4. Heat oven to 325.


1 lb eggplant, sliced lengthwise, with a mandoline or by hand, into 1/8" thick slices
2 cups high-protein cremini mushroom sauce, or a prepared sauce
4 oz part-skim mozzarella cheese
3T grated parmesan cheese
2/3 cup whipped cottage cheese, or ricotta cheese
1 tsp oregano
1 tsp garlic powder or minced garlic


Place eggplant slices in one layer on large platter covered with a clean kitchen towel. Generously salt slices and cover with another towel, more slices, salt, etc., in as many layers as necessary. Cover final layer with another cloth and platter, placing several heavy cans on platter. Return to eggplant in a half hour.

Make enough thin slices of mozzarella cheese to top lasagne. Dice rest of mozzarella. Mix cottage cheese with flavorings.

Spray a baking sheet with olive oil. Remove weights, cloths and platters from eggplant setup, patting slices dry before placing on sprayed baking sheet. Broil until lightly browned (just a minute or so).

Cover bottom of casserole dish with sauce. Add overlapping eggplant slices, dotted with flavored cottage or ricotta cheese, cubed mozzarella and grated parmesan. Repeat until casserole is filled, ending with sliced mozzarella (rather than cubed) and sauce.

Here's another vegetarian main dish recipe you might like.

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