I took trip down memory lane today and looked through
the cookbooks my Grandma gave me over 10 years ago.
They are the "Look&Cook" books by Anne Willan.
I love this collection of books because each recipe
walks you through a series of steps so that you are sure
to create a wonderful meal if you follow the directions.
These cookbooks still contain some of my favorite dishes
like: Straw Hay Pasta, Hunters Chicken and Lasagna Roll-Ups.
This time through I looked for recipes I haven't made yet
or ones that I haven't made in a really long time.
Here is what I selected this time around:
Eggplant Lasagna with Cheese Sauce
By Ann Willan
2 medium eggplants
1/2 lb mozarella cheese
1 quart milk
salt & pepper
1 cup grated Parmesan
* Lasagna Noodles
* Deep Casserole dish
Prepare the Lasagna noodles according
to directions on box.
Preparing the filling.
1. Trim ends from the eggplants and cut them into
1/4 inch slices. Put slices in colander and sprinkle
generously with salt. Let stand 30 minutes to
draw out the bitter juices.
2. Heat the oven to 350 degrees. Rinse the eggplant
slices with cold water and pat dry with a paper towel.
3. Oil the baking sheets. Spread out the eggplant slices
on the sheets and brush them with oil.
4. Bake them in the oven until tender turning once,
Bake for about 20-25 minutes.
Make the Cheese Sauce:
1. Scald the milk in a medium saucepan.
2. Melt the butter in another saucepan
over medium heat. Whisk in flour and cook
until foaming, 1-2 minutes.
3. Remove from heat and whisk in the hot milk.
Return to the heat and cook, whisking constantly,
until the sauce boils and thickens. Season with
a pinch of nutmeg, salt and pepper and then
simmer two minutes.
4. Remove sauce from the heat and stir in
three-quarters of the Parmesan cheese,
reserving the rest for sprinkling.
1. Butter the baking dish. Ladle a layer of
cheese sauce into the baking dish to cover
2. Cover with a layer of lasagna rectangles
and arrange half of the eggplant slices on top.
3. Ladle another layer of cheese sauce over
the eggplant slices. Cover with lasagna noodles.
4. Arrange half of the mozzarella on top, then
half of the tomato slices.
5. Cover with another layer of lasagna rectangles.
Continue with another layer of eggplant,
then cheese sauce, then noodles, and then another
layer of mozzarella and tomato slices. Ending
with a generous layer of cheese sauce.
6. Sprinkle with the remaining Parmesan cheese.
Bake the lasagna in the heated 350 F oven
for about 30-45 minutes until bubbling and brown.
This is one great Lasagna and perfect for the
vegetarians out there!!
I am submitting this recipe to Ruth of
Once Upon a Feast for her
wonderful event Presto Pasta Nights
hosted by Michelle of the Greedy Gourmet this week.