I love this pasta-less twist on lasagna. It takes a bit of time to make, so may be more appropriate for a weekend dinner, but its heartiness and warmth are sure to satisfy. The fact that it contains a healthy dose of veggies, doesn’t hurt either.
Ingredients (for 2-3 people)
1 medium eggplant
1 medium zucchini
1 14.05 oz can diced tomatoes
1/2 red onion, finely chopped
1/2 cup of parsley, finely chopped
2 teaspoons oregano
2 teaspoons red pepper flakes
2 cloves of garlic, finely chopped
2 cups low-fat mozzarella cheese, shredded
1/4 cup of Parmesan cheese, grated
salt and pepper to taste
1. Slice the eggplant and zucchini lengthwise. Sprinkle salt over the eggplant (to draw out some of the water) and set aside for at least 20 minutes.
2. Finely chop the onion, parsley, and garlic and set aside.
3. Add some flour, salt, and pepper to a plate. You will coat the slices of eggplant and zucchini with the flour mixture.
4. Coat a large skillet with olive oil (one turn of the pan) and put on medium-high heat. Once the oil is heated, carefully coat both sides of the eggplant and zucchini slices and fry until light brown, turning the slices over after a few minutes. You might have to do this in two or three batches. Allow the fried slices to drain on a plate covered with two paper kitchen towels.
5. Saute the onions, half the parsley, and garlic in about 2 tablespoons of olive oil. Add the diced tomatoes, oregano, and red pepper flakes. Saute for about 8 minutes. Preheat the oven to about 400 degrees.
6. Spray a 9×9 oven safe pan with cooking spray and add a layer of fried eggplant and zucchini slices, alternating these in the pan. Add a layer of the diced tomato mixture, then another layer of the fried eggplant and zucchini.
7. Bake on 400 degrees for about 25 minutes. Add the mozzarella and Parmesan and bake for another 5 minutes, or until the cheese is bubbly. Sprinkle with the remaining parsley. Serve hot with your favorite bread and vino!