Roast in a 350ºF oven, on cookie sheets with cooking spray
3 lg. Eggplants sliced length wise and ends cut off and discarded, as well as the pieces from the end which are mostly skin, for 10 minutes on each side, remove and set aside to cool.
In a lg bowl mix together well:
1 8 oz. package chopped frozen spinach thawed and wrung out in a kitchen towel to remove all water.
1 lb.Lowfat Ricotta Cheese, drained of any water, just set it in a strainer in the sink while you prep other ingredients.
3 cloves of garlic pressed
Fresh Nutmeg to taste
Salt and pepper to taste (some ricotta cheese is very salty, so be careful)
1/2 of 1 lb. Part Skim Mozzarella, shredded, retain the other half for the top.
Meanwhile in a sautee pan or med high heat, w/ olive oil to coat pan sautee,
2 packages Baby Bella Mushrooms, sliced, making sure to cook them hard and release all the water, (adding anything soggy to this dish is no good.) Set aside in a bowl and using the same pan, lightly sautee
2 lg or 3 med Zucchini cubed, until just under cooked about 3-4 minutes, turn off heat, season with
1 tsp. Oregano
1 tsp Sweet Basil and
1 tsp Thyme
Salt and pepper to taste
At this point you can put the mushrooms back in the pan with the zuchinni, and give a good stir,
1 jar Marinara of choice, or Homemade
All heat should be off except the oven still at 350ºF
In a 13x9x3 (placed on a cookie sheet in case of bubbling over) , spray pan w/ oil and start to layer with eggplant, sauce, cheese mixture, veggies, repeat, until everything is gone (but the remaining shredded cheese,) make sure you end the layering with sauce, and cover with foil, bake for 40-50 minutes, uncover and add remaining cheese and cook until cheese is nice and toasty brown to golden brown, we love burnt cheese around here so everyone prefers this done darker than lighter.
Remove from oven and let rest for at least 30-40 minutes to “set-up”, this is very important if you want it to cut well and taste right.
Here I served it surrounded by Baby Green, Olives and Tomato w/ just a little Extra Virgin Olive Oil, Lemon and Truffle Salt, w/ some shaved Parmesan Cheese!
And as always, Enjoy!!!
LIVE, LOVE, LAUGH, COOK!!!
© Jennifer Green Alger 2010