Prep 50 mins
Cook 45 mins
This is a wonderful dish from Meals.com which I've slightly tweaked. It looks fabulous, feeds 8-10, and has gotten great reviews from meat-lovers and vegetarians. For those who like to make things ahead, I prepare the entire dish and set in the frig; then pour the Alfredo/ricotta sauce over at the last minute before baking.
- 3 medium eggplants, peeled and sliced 1/2 inch thick
- 4 -6 tablespoons olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3 small potatoes, peeled and sliced 1/4 inch thick
- 2 (10 ounce) containers alfredo sauce (I use the Buitoni brand found in the refrigerated section of the grocery store, where you find their)
- 1 cup low-fat ricotta cheese
- 3 eggs, beaten
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 cup Italian seasoned breadcrumbs
- 1⁄2 cup parmesan cheese, grated
- 1 onion, peeled and finely chopped
- 1 lb mushroom, finely chopped
- 1 (14 1/2 ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1⁄4 teaspoon cayenne pepper
- Preheat oven to 375. Place eggplant on a baking sheet and brush lightly with olive oil. Sprinkle with salt and pepper. Bake until soft and golden, about 30 minutes, turning once.
- Boil potatoes 5 minutes until crisp tender.
- Combine Alfredo sauce, ricotta, eggs, and nutmeg in a medium bowl and set aside.
- In a small bowl, combine bread crumbs and Parmesan cheese; set aside.
- Heat 2-3 T. olive oil in a large, nonstick skillet over medium-high heat. Saute onion until it begins to soften (about 3 minutes). Add mushrooms and saute until soft (about 7 minutes). Add tomatoes, tomato paste, oregano, and cayenne pepper. Simmer until thickened, about 15 minutes.
- Lightly butter a 13x9 baking dish. Sprinkle 1/3 of the bread crumb mixture on bottom; add the potatoes as the next layer. Cover with half the eggpalnt and half the mushroom/onion mixture. Repeat layers with 1/3 of the bread crumbs, remaining eggplant, and remaining mushroom mixture.
- Pour egg mixture over all and top with the remaining bread crumb mixture. Bake for 45 minutes (1 hour if made ahead) or until top is golden. Let stand for 10-15 minutes before serving.
I halved this recipe and made it in an 8x8 casserokle dish and that seemed about right. The eggplant was very good and not at all bitter. We are not a real big fan of ricotta cheese but this was tasty. Will make again. Made and reviewed for PAC spring 2008