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Ingredients
3-4 large eggplants, sliced lengthwise 1/2-inch thick
olive oil for frying
salt
1 cup of shredded mozzarella cheese
1 (24-0z/ 680g) marinara sauce
5 oz/140g harissa sauce
For the Filling:
1 pound (500g) spinach leaves, roughly chopped
2-3 tablespoons olive oil
1/2 of a medium onion, finely chopped
2 garlic cloves, grated
8 ounces (226g) cream cheese, softened
8 oz (230g) feta cheese, crumbled
1 teaspoon dried dill
salt, to taste
freshly cracked black pepper, to taste
a pinch of crushed red pepper flakes
Instructions
Preheat the oven to 425 °F, 220 °C.
Season the eggplant slices liberally with salt and place them all together in a colander for 20-30 minutes or while the filling is prepared.
Prepare the Filling:
In a skillet that is heating over medium heat, add the onion and olive oil with a pinch of salt. Cook until soft and golden, about 8 minutes.
Add the garlic and warm through until fragrant.
Add the spinach in 2-3 batches. Season each batch of spinach with salt and pepper, to taste.
Remove the skillet from the heat and add the dill, red pepper flakes, and cream cheese. Mix together. Add the crumbled feta and mix together. Taste and adjust seasoning if needed. Set aside.
Prepare the Eggplant Slices:
Rinse the eggplant slices using cold water and dry them using a kitchen towel or paper towels. be sure to dry them well. Alternatively skip the rinse and just blot them dry using paper towels.
You may pan fry the eggplant (my favorite way) or bake them.
To bake the slices, place the eggplant slices in a 2-3 baking trays and brush the slices with olive oil. Season lightly with salt and roast in a preheated 425°F oven until tender. About 25-30 minutes.
To pan-fry the slices, heat a large cast-iron skillet over medium-high heat and add a layer of olive oil to the pan. Fry the slices for 2-3 minutes on each side or until they are tender and golden. Transfer the slices to a pan that has ben lined with paper towels to absorb the excess oil.
Assemble the Lasagna:
Combine the marinara sauce with the Harissa and mix it together. For a smooth sauce, blend iit in a food processor or blender until smooth.
Spread half of the sauce in the bottom of a 9 by 13-inch baking pan.
Place a layer of eggplant slices over the sauce.
Dollop half of the spinach filling over the eggplant and spread it.
Top with another layer of eggplants and then the remaining filling.
Add the remaining eggplant slices on top and then pour the remaining sauce.
Sprinkle the mozzarella cheese on top.
Bake on the center rack of the oven for about 45 minutes.
Allow the lasagna to set for 30 minutes and then serve. Kali Orexi!
Notes
Substitutes: Feel free to substitute 4-5 large zucchini for the eggplant. Also, more veggies can be added to the filling: mushrooms, asparagus, cauliflower.
Freezer Instructions: Assemble the lasagna and wrap tightly in plastic wrap. Store in the freezer for up to 2 months. Thaw overnight in the refrigerator and bake.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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