This recipe for roasted zucchini and eggplant provides a seasonal background for the most famous lasagna decorations. Martha Stewart Living, October 2008. This dish requires 8 servings and the following ingredients: coarse salt, 2 pounds peeled and sliced eggplant, 2 pounds sliced zucchini, 1/2 cup extra-virgin olive oil for brushing, freshly ground pepper, 3 medium red onions, sliced into 1/2-inch rings, 5 ounces goat cheese, marinara, fresh lasagna noodles (youll need about 1/2 of the batch), sliced into 4-by-13-inch pieces and cooked noodle slices, 1/4 cup loosely packed fresh oregano, chopped, 2 ounces Pecorino Romano cheese (3/4 cup). The directions are as follows: 1. Preheat the oven to 500 degrees. Sprinkle 2 tablespoons of salt over the eggplant slices, and let sit for 45 minutes. 2. Meanwhile, lay the zucchini in a single layer on oiled baking sheets. (Work in batches if necessary.) Brush with oil, and season with salt and pepper. Roast in the middle of the oven until tender and beginning to brown, 10 to 12 minutes. Let cool slightly, then transfer to a plate. 3. Lay the onion rings in a single layer on oiled baking sheets. (Work in batches if necessary.) Brush with oil, and season with salt and pepper. Roast until tender and green, 10 to 15 minutes. Let cool slightly, then cut into 1/2-inch pieces. Mix with the goat cheese in a small bowl. 4. Gently press the eggplant slices between double layers of paper towels to remove excess liquid. Lay the eggplant in a single layer on oiled, parchment-lined baking sheets (work in batches if necessary). Brush with oil, and sprinkle with pepper. Roast until tender and golden, 6 to 9 minutes. 5. Reduce the oven temperature to 375 degrees. Spread 1/2 cup of the marinara in a 9-by-13-inch baking dish. Lay a layer of noodles over the marinara. Eggplant over the noodle layer. Spread 1/2 of the goat cheese mixture over the eggplant. Spread 1 cup of the marinara over the cheese layer, and sprinkle with 2 tablespoons of the o
27.04.2023 @ 03:38
This recipe for roasted zucchini and eggplant provides a seasonal background for the most famous lasagna decorations. Martha Stewart Living, October 2008. This dish requires 8 servings and the following ingredients: coarse salt, 2 pounds peeled and sliced eggplant, 2 pounds sliced zucchini, 1/2 cup extra-virgin olive oil for brushing, freshly ground pepper, 3 medium red onions, sliced into 1/2-inch rings, 5 ounces goat cheese, marinara, fresh lasagna noodles (youll need about 1/2 of the batch), sliced into 4-by-13-inch pieces and cooked noodle slices, 1/4 cup loosely packed fresh oregano, chopped, 2 ounces Pecorino Romano cheese (3/4 cup). The directions are as follows: 1. Preheat the oven to 500 degrees. Sprinkle 2 tablespoons of salt over the eggplant slices, and let sit for 45 minutes. 2. Meanwhile, lay the zucchini in a single layer on oiled baking sheets. (Work in batches if necessary.) Brush with oil, and season with salt and pepper. Roast in the middle of the oven until tender and beginning to brown, 10 to 12 minutes. Let cool slightly, then transfer to a plate. 3. Lay the onion rings in a single layer on oiled baking sheets. (Work in batches if necessary.) Brush with oil, and season with salt and pepper. Roast until tender and green, 10 to 15 minutes. Let cool slightly, then cut into 1/2-inch pieces. Mix with the goat cheese in a small bowl. 4. Gently press the eggplant slices between double layers of paper towels to remove excess liquid. Lay the eggplant in a single layer on oiled, parchment-lined baking sheets (work in batches if necessary). Brush with oil, and sprinkle with pepper. Roast until tender and golden, 6 to 9 minutes. 5. Reduce the oven temperature to 375 degrees. Spread 1/2 cup of the marinara in a 9-by-13-inch baking dish. Lay a layer of noodles over the marinara. Eggplant over the noodle layer. Spread 1/2 of the goat cheese mixture over the eggplant. Spread 1 cup of the marinara over the cheese layer, and sprinkle with 2 tablespoons of the o