Tuesday, August 31, 2010
Green Zebra Tomato and Eggplant Lasagna
I figured out what to do with the roasted tomatoes from yesterday.
I'll go ahead and apologise in advance for my plunging right into the recipe without much chatter-busy day, and my brain is used-up. The boys kept telling me how good this was, so that must count for something. I didn't try any. The recipe makes quite a bit of food-enough for a couple days at least, which is great, because my brain is all used-up. Sorry, I've been teaching classics.
For The Pasta:
3 large egg yolks plus 1 whole egg
3 tablespoons cold water
1 teaspoon salt
1 1/2 cups semolina flour
(about) 1 cup AP flour, plus more for rolling and dusting
beat the eggs until light. Add water and salt. Stir in semolina, then stir in as much AP flour as you can until dough is very stiff. Wrap in cling film and let relax 30 minutes.
Roll out as thin as possible into long sheets. Let dry on racks until no longer tacky (about 1 hour). Chill until needed.
To cook noodles- in a pot of boiling, salted water, boil a few sheets at a time for around 5 minutes. Remove to a rack, and cook remaining noodles.
For the Sauce: see previous day's post HERE.
For the Eggplant:
Peel and slice an eggplant into rounds about 1 inch thick. Layer in a colander, and salt generously with coarse salt. Let stand 30 minutes. Rinse very well, then dry on towels.
Dip dried slices of eggplant first in plain flour, then beaten egg, then roll in dry breadcrumbs. Arrange coated slices on a large plate and chill at least 30 minutes before frying.
Heat oil to about 350 degrees F. (stoves vary). Fry a few slices at a time, then drain on a rack. Chill until needed.
For the cheese filling:
24 ounces full-fat (4%) cottage cheese, drained and forced through a sieve.
1 lb. grated provolone cheese.
Put it together:
Preheat oven to 350 degrees F.
In the bottom of a 9x13 pan, spread a bit of sauce. Place down a layer of cooked noodles. Cover with cottage cheese, shredded cheese, and eggplant. Top with a bit of the sauce. Add another layer of noodles and repeat. After the top layer of noodles is layered on, spread remaining sauce evenly across top, and spread grated cheese generously over it. Place the dish on a baking sheet, and bake about 1 hour, or until deeply golden and bubbling. Let stand about ten minutes before cutting.