Eggplant and Portobello (Lasagnas) with Roasted Tomato Vinai
Try this Eggplant and Portobello (Lasagnas) with Roasted Tomato Vinai recipe, or contribute your own. "Vegetables" and "Italian" are two of the tags cooks chose for Eggplant and Portobello (Lasagnas) with Roasted Tomato Vinai.
Yield: 1 Servings Ready in 1 hours
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|1 tbRice vinegar|
|1 tbolive oil|
|4 Thin slices low-fat|
|4 lgJapanese eggplants; trimmed,|
|3 mdPortobello mushrooms; stems|
|1 lbPlum tomatoes; quartered|
|Nonstick vegetable oil spray|
|1/3 Inch-thick slices|
|3 cSpinach leaves; rinsed|
|2 Roasted red bell peppers|
|8 lgBasil leaves|
|1 1/2 cCoarsely chopped fennel bulb|
Eggplant and Portobello (Lasagnas) with Roasted Tomato Vinai Preparation
These individual vegetable terrines can be assembled a day ahead. Preheat oven to 400F. Arrange tomatoes and fennel in 13x9x2-inch glass baking dish. Drizzle oil over; toss to blend. Bake until fennel is tender and begins to brown, about 45 minutes. Cool. Spray 2 nonstick baking sheets with vegetable oil spray. Arrange eggplant and mushroom slices on prepared sheets. Bake until vegetables are tender, about 30 minutes for eggplant slices and 40 minutes for mushrooms. Puree tomato mixture in processor. Transfer to strainer set over bowl. Press on solids to extract liquid; discard solids. Stir vinegar into liquid. Season vinaigrette with salt and pepper. Stir spinach in large nonstick skillet over medium-high heat until wilted, about 1 minute. Remove from heat. Preheat oven to 350F. Spray four 1 1/4-cup custard dishes with vegetable oil spray. Line each dish with 2 eggplant slices in crisscross pattern. Sprinkle with salt and pepper. Top each with 1/4 of spinach. Top each with 1 mozzarella slice. Arrange pepper strips over, then basil and mushrooms. Top with remaining eggplant slices, cutting to fit. Sprinkle with salt and pepper. Cover each dish with foil. (Vinaigrette and lasagnas can be made 1 day ahead. Cover separately; chill.) Bake lasagnas until very tender, about 25 minutes. Remove foil. Using small knife, cut around vegetables to loosen. Invert onto plates. Spoon vinaigrette over. Serves 4. Per Serving: calories, 163; total fat, 6g; saturated fat, 1g; cholesterol, 4mg. Bon App?tit November 1997 Posted to recipelu-digest by Sandy
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