Warning: You absolutely must prepare your eggplant one day before making this or it will undoubtedly be jacked up.
Take two eggplants, slice them in quarter of an inch slices, sprinkle heaavily with sea salt and lay them on a couple paper towels in a large platter. Then, cover with a couple paper towels and let it sit over night. When ready to prepare the dish, rinse the eggplant thoroughly to remove the salt.
For the Killer Eggplant Lasagna:
Two Eggplants
3/4 Cup Mozzerella Cheese
1 Yellow Bell Pepper
3 Roma Tomoatoes
1 1/2 Cups Spinach
1 Egg
1 container Cottage Cheese
Magic Tomato Sauce (see below)
For Magic Sauce: Using a jar of Tomato Basil Classico Sauce for the base, place in a sauce pan. Sautee a thinnly chopped garlic clove, half a minced white onion, and half a cup of chopped portabello mushrooms separately in two tablespoons of olive oil. Add a couple splashes of cabernet to sauce to garlic mixture once everything is thoroughly cooked. Simmer for a minute and then add to sauce. Simmer and add four minced leaves of fresh basil. Let simmer for about five minutes or so and set aside.
In a mixing bowl, mix egg. Add spinach and whole container of cottage cheese (drain the cottage cheese prior to using so it isn't runny). Put a thin layer of sauce on bottom of lasagna dish (about 1/4- 1/2 cup). Place first layer of eggplant in rows, then cover with thin layer of sauce (1/2 cup) and layer the spinach mixture on top. Put another layer of eggplant over the spinach mix and cover with 1/2- 3/4 cup of sauce. Now, place one inch slices of the yellow bell pepper and thinnly sliced tomatoes on top, cover with the remaining sauce. Put it in the oven at 350 degrees for 28 minutes. Take the dish out, put the shredded cheese on top and put back in the oven for 6 minutes.
FINI
Take two eggplants, slice them in quarter of an inch slices, sprinkle heaavily with sea salt and lay them on a couple paper towels in a large platter. Then, cover with a couple paper towels and let it sit over night. When ready to prepare the dish, rinse the eggplant thoroughly to remove the salt.
For the Killer Eggplant Lasagna:
Two Eggplants
3/4 Cup Mozzerella Cheese
1 Yellow Bell Pepper
3 Roma Tomoatoes
1 1/2 Cups Spinach
1 Egg
1 container Cottage Cheese
Magic Tomato Sauce (see below)
For Magic Sauce: Using a jar of Tomato Basil Classico Sauce for the base, place in a sauce pan. Sautee a thinnly chopped garlic clove, half a minced white onion, and half a cup of chopped portabello mushrooms separately in two tablespoons of olive oil. Add a couple splashes of cabernet to sauce to garlic mixture once everything is thoroughly cooked. Simmer for a minute and then add to sauce. Simmer and add four minced leaves of fresh basil. Let simmer for about five minutes or so and set aside.
In a mixing bowl, mix egg. Add spinach and whole container of cottage cheese (drain the cottage cheese prior to using so it isn't runny). Put a thin layer of sauce on bottom of lasagna dish (about 1/4- 1/2 cup). Place first layer of eggplant in rows, then cover with thin layer of sauce (1/2 cup) and layer the spinach mixture on top. Put another layer of eggplant over the spinach mix and cover with 1/2- 3/4 cup of sauce. Now, place one inch slices of the yellow bell pepper and thinnly sliced tomatoes on top, cover with the remaining sauce. Put it in the oven at 350 degrees for 28 minutes. Take the dish out, put the shredded cheese on top and put back in the oven for 6 minutes.
FINI
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