Monday, October 18, 2010
VEGAN YUM YUM. This is a recipe from Lauren Ulm, blogger extraordinaire and author of a fantastic vegan cookbook (now my favorite). Her book is called Vegan Yum Yum. She is incredibly creative and has some of the most appetizing recipes and photo's that will make your mouth water (even if you are not a vegan!)
Check out her awesome website at: http://veganyumyum.com/
Or check out her book here: http://www.amazon.com/Vegan-Yum-Decadent-Animal-Free-Entertaining/dp/0757313809
This lasagna recipe came from her website (it's not in her cookbook) and is made with bread instead of pasta noodles. I did not stray from the recipe at all, other than using rosemary artisan bread I bought at Super Target (love that store) instead of sourdough. I also used an heirloom tomato I found at my local Health Food store.
This recipe is not that complicated at all and the results will impress you and/or your guests.
Bread and Eggplant Lasagna
3 TBS olive oil
4-6 cloves garlic, minced
2 28oz cans Organic tomatoes, blended (I used organic pureed)
2 tsp salt
4 tsp dried Italian seasoning
2-3 medium eggplants, peeled
olive oil for drizzling
8-10 slices sourdough or rustic bread
1 cup breadcrumbs (or two slices, toasted and processed)
1-2 large, ripe tomatoes
Fresh basil for garnish (optional)
In a large skillet with high sides, or a large sauce pan, heat olive oil over medium high heat. Add garlic for 1-2 minutes, then add tomatoes, salt and herbs. Cook (constant bubbling) for 30 minutes, stirring occasionally. Use spatter screen if desired (recommended).
Prep two cookie sheets lined with parchment paper. Wash and peel eggplant. Slice lengthwise into 1/2 inch slices. Arrange in one layer on baking sheet. Preheat oven to 400 degrees F. Drizzle olive oil over both sides of eggplant and salt.
Bake eggplant for 40 minutes until soft and browned.
Toast bread in toaster or brush with olive oil and "grill" in skillet (I toasted mine brown).
In baking dish or cake pan (I used 8 x 11 and filled it to the brim), spread 1 and 1/2 cups of sauce into bottom. Layer bottom with bread slices without overlapping.
Place half of eggplant on top of bread, followed by another 1 1/2 cups of tomato sauce.
Add second layer of bread. Add second half of eggplant and all of remaining sauce, making sure all bread is completely covered by sauce.
Sprinkle breadcrumbs over top.
Place fresh tomato slices on top of lasagna, sprinkled with salt and pepper.
Bake 35-40 minutes, uncovered at 400 degrees. Remove and let set 10 minutes before cutting.