Terrific
1. Heat oven to 375. Place ridged cast-iron skillet or other heavy skillet over medium-high heat. Working in batches, brush eggplant slices on both sides with olive oil and cook, turning, until soft and (if using a ridged pan) crisscrossed with grid marks. Set aside and allow to cool.
2. In large bowl, combine feta, pine nuts, raisins, 1/4 cup extra virgin olive oil, bread crumbs, garlic, lemon zest, mint and parsley. Mix in egg and season to taste with salt and pepper.
3. In 9x13" baking dish, make a layer of eggplant slices, then a layer of stuffing, then crushed tomatoes, then mozzarella slices. Repeat till everything's used up. Drizzle olive oil over the works, and season to taste with salt and pepper.
4. Bake until cheese has melted and eggplant is bubbling and fragrant, 30-35 minutes.
5. Remove from heat and allow to stand 5-10 minutes. Serve hot.
*note: Nigella takes the eggplant slices and makes roll-ups, stuffing each with a bit of stuffing, then rolling them up and into a baking pan, and topping the lot with the tomatoes and mozzarella. I found that too unwieldy, and this lasagna-take on it worked perfectly.
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Serving Size: 1 Serving (417g) | ||
Recipe Makes: 8 | ||
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Calories: 617 | ||
Calories from Fat: 373 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.4g | 55 % | |
Saturated Fat 17.2g | 86 % | |
Monounsaturated Fat 16.3g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 118mg | 36 % | |
Sodium 1147.2mg | 40 % | |
Potassium 880.7mg | 23 % | |
Total Carbohydrate 34.4g | 10 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 25.7g | ||
Protein 32.3g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 617
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