I was a little worried about this recipe because I totally winged it. I had an idea of what I wanted, but I was also feeling terribly lazy and tried to make it as easy as possible. Hence the lack of a proper marinara sauce. Luckily, the terrine turned out as delicious as I had hoped.
I am calling this a terrine for lack of a better term. It is similar to a lasagne, but not quite the same. My inspiration for this dish is a frozen entree I used to buy in the grocery store made by Celentano's. It has rolled up eggplant cutlets housing a broccoli and ricotta cheese filling, all covered in marinara sauce. My whole foods version is just as good!
So here's ANOTHER vegetarian entree! This one does have more protein, due to the ricotta and the eggs. The eggplant slices can be grilled, roasted in the oven, or fried on the stovetop. Do it your way!
Ingredients:
1 lb. eggplant slices, about a quarter to a half inch thick
About 2 TB olive oil
1 15oz. tub fresh ricotta cheese
3 large eggs
About 1 cup shredded mozzarella cheese
A large handful of fresh baby spinach leaves
1 15oz. can organic diced tomatoes, drained
Parmesan cheese for sprinkling on top
Salt and pepper
Begin by warming the olive oil in a large frying pan. Also preheat the oven to 350 degrees and spray a loaf pan with olive oil spray. Brown the eggplant slices on each side, approximately 3-4 minutes or until golden. Mix the ricotta with 3 beaten eggs, a little salt and freshly ground pepper. In the bottom of the loaf pan, place one layer of eggplant. Top with a sprinkle of mozzarella. Add a layer of spinach leaves, then half of the ricotta mixture. Top this with half of the drained tomatoes and another sprinkle of mozzarella. Repeat. End with a layer of eggplant and a sprinkle of parmesan. Bake about 50 minutes or until cooked through, bubbling, and golden brown on top. Let sit for about 20 minutes before slicing. Makes at least 3-4 large, dinner-sized portions, or 6 smaller appetizer-sized portions.
I am calling this a terrine for lack of a better term. It is similar to a lasagne, but not quite the same. My inspiration for this dish is a frozen entree I used to buy in the grocery store made by Celentano's. It has rolled up eggplant cutlets housing a broccoli and ricotta cheese filling, all covered in marinara sauce. My whole foods version is just as good!
So here's ANOTHER vegetarian entree! This one does have more protein, due to the ricotta and the eggs. The eggplant slices can be grilled, roasted in the oven, or fried on the stovetop. Do it your way!
Ingredients:
1 lb. eggplant slices, about a quarter to a half inch thick
About 2 TB olive oil
1 15oz. tub fresh ricotta cheese
3 large eggs
About 1 cup shredded mozzarella cheese
A large handful of fresh baby spinach leaves
1 15oz. can organic diced tomatoes, drained
Parmesan cheese for sprinkling on top
Salt and pepper
Begin by warming the olive oil in a large frying pan. Also preheat the oven to 350 degrees and spray a loaf pan with olive oil spray. Brown the eggplant slices on each side, approximately 3-4 minutes or until golden. Mix the ricotta with 3 beaten eggs, a little salt and freshly ground pepper. In the bottom of the loaf pan, place one layer of eggplant. Top with a sprinkle of mozzarella. Add a layer of spinach leaves, then half of the ricotta mixture. Top this with half of the drained tomatoes and another sprinkle of mozzarella. Repeat. End with a layer of eggplant and a sprinkle of parmesan. Bake about 50 minutes or until cooked through, bubbling, and golden brown on top. Let sit for about 20 minutes before slicing. Makes at least 3-4 large, dinner-sized portions, or 6 smaller appetizer-sized portions.
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