Egg Plant Recipes
One of my all time favorite meals is Lasagna. It’s a great go to recipe especially if your having non vegetarian company. It’s something familiar most people can relate to even if it doesn’t have any meat. This egg plant recipe is a modified gluten free version of lasagna roll ups. I like the roll ups because it is so much faster to prepare.
It is late April and its hard to believe that it actually snowed last week. Ugggh this winter will never end! Today the sun is shining and it is actually suppose to warm up quite a bit today and the rest of the week. I am anxiously awaiting to start working in the backyard. We have lived here for two years and unfortunately it looks a bit like a field. Looking back over the past 2 years I am surprised at how sick I was without getting help. I guess it has been so long that I had symptoms of Hashimoto’s that I never realized how bad I was. Last summer I had plans to work in the yard and I would start with the greatest of intentions but found I was too tired after just a few minutes. Everything was so hard to do.
Happily I am feeling much better! I have been eating gluten free for awhile now and the pain in my knee has mostly gone away. I don’t feel nearly as apathetic or depressed and I am anxious to plant some fruit trees and vegetables. My iron is still quite low but hopefully I can raise that.
I started cooking with eggplant just a few years ago when a friend invited us for dinner and she made Eggplant Parmigiano. We really enjoyed it and I made it a few times since then but I also started adding it to other dishes as well. Other great Egg Plant recipes include veggie Bacon as well.
Slicing and cooking the eggplant is simple. Wash the eggplant and cut off the top and bottom. I left the skin on because I find it helps give it a bit more crispiness and eases the rolling. If you wish to peel it, that works too. Then just stand it up on the flat end and slice it thinly about 1/8′ thick.
For the best tasting eggplant you need to drain it of excess moisture and helps remove any bitter taste. To do this simply slice your eggplant and sprinkle with salt and allow to sit for about an hour. Once it has had time to drain pat it dry with a paper towel and your ready to go. Put some coconut oil in a skillet and add the eggplant a couple slices at a time, sprinkle with salt and pepper and cook on medium heat until it starts to brown a bit then flip it over being careful not to burn. Remove from heat and allow to cool.
Prepare the cheese and spinach stuffing. I defrost the frozen chopped spinach and drain it until I can squeeze out most of the liquid. Keep the spinach liquid to add to the sauce. I also try to try to drain as much liquid as possible from the cottage cheese. Then I mix together the drained spinach, drained cottage cheese, 1/2 cup Parmesan, 1 cup shredded cheddar cheese and the egg.
In a sauce pan prepare the sauce. Saute the onions and peppers until soft, add minced garlic, spinach liquid, can of chopped tomatoes, tomato paste, lemon juice and spices. Allow to simmer until sauce has thickened.
To create the rolls, place a slice of egg plant on the table. Place a scoop of filling about 2 tablespoons on the slice and spread evenly while leaving some room at the edges for ease of rolling.
Roll these up and place in a baking dish edge side down.
Pour sauce over top and bake in the oven for 35 minutes or until sauce is bubbly and hot.
Serve immediately and I garnished with pumpkin seeds and grated Parmesan cheese.
- 1 Can (796 ml / 28 fl oz) Chopped Tomatoes
- 1 Can (156 ml / 5.5 fl oz) Tomato Paste
- 1 medium onion
- 1 Red Pepper Chopped
- 1 Tbsp minced Garlic
- 1 Tbsp Lemon Juice
- 1 Tbsp Dried Basil
- 1 Tbsp Coconut Oil
- 1 Tsp dried oregano
- 1 container (16 oz / 457 gr) of Cottage Cheese
- 1 pkg (10 oz / 283 gr) frozen Spinach
- 1/2 cup Parmesan cheese Shredded
- 1 Cup Cheddar Shredded
- 1 egg slightly whipped
- 1 large Eggplant
- 2 Tbsp Coconut Oil
- Sea Salt
- Saute the onion and red pepper in a large sauce pan with coconut oil until soft and onions are clear. Add remaining ingredients. Let simmer until the excess moisture boils off.
- Drain cottage cheese of excess moisture. In a large microwave bowl defrost spinach for 2 minutes in the microwave. Drain spinach. I put the thawed spinach in a strainer and gentle press it to get the moisture out. Save the spinach liquid to add to the sauce.
- Add the spinach to the cottage cheese and add remaining ingredients.
- Wash Eggplant and cut off the top and bottom. You can peel it if you want but I left the peel on. Place eggplant on their bottom and carefully slice into 1/8" slices. Place eggplant slices on a paper towel and sprinkle with sea salt. Leave the slices for about a half hour to allow the eggplant to drain off excess moisture and bitter flavors.
- Add coconut oil to pan and allow to heat up before adding the eggplant. Place eggplant in pan a couple at a time with no overlap. Cook on medium heat until the eggplant softens and turns slightly brown. Turn eggplant over and brown on the other side. Remove and put on paper towel to remove excess oil.
- Place cooked eggplant slices on a flat counter, scoop about 1-2 Tbsp of cheese filling onto the eggplant and spread evenly being careful not to go to close to the edges. Gently roll up the eggplant and place seam side down in a oven safe casserole dish. Once all the eggplant is used and rolled up pour sauce over top and bake in oven for 30 - 40 minutes until the sauce is bubbly and hot through out.