Eggplant Lasagna

      This E-Blog blog recipe comes with a highly nutritive value for everyone. A must try and you won't regret having it as a meal.  This dish which I got from a pasta dish cookbook given to me as a gift by my student Abba gives you a different view and taste of what lasagna is all about. I'm a pasta lover but normally we were used to having pasta mixed w/meat sauce. This recipe makes a difference. With the absence of meat in it, the flavor of a real lasagna is very much present. This was originally entitled vegetarian lasagne but I have made changes and variations in the ingredients and increased the amount of "aubergine" (eggplant) so I entitled it eggplant lasagne. Try it.

Ingredients:

250 g lasagna sheets

200 g ricotta cheese

250 g mozzarella cheese

3 tablespoons olive oil

3 medium size eggplant, halved and cut lengthwise.

1 small can sliced button mushroom

1 medium size carrot, grated

1 medium size onion, chopped

1 medium head garlic, minced

500 gms spaghetti sauce

1 small can of tomato paste

1/c cup red wine (optional)

3 tablespoons chopped fresh parsely

1 tablespoon dried oregano

1 teaspoon ground black pepper

1 teaspoon salt

Directions:

1. Cook pasta in a large pan of boiling water, al dente.  Drain and set aside.

2. Heat olive oil in the skillet and saute garlic, onion, eggplant, mushrooms and carrot for 2 minutes.  

3. Stir in spaghetti sauce, tomato paste, wine and parsley. Cover and simmer for 15 minutes, stirring

    occasionally.

4. Season with oregano, pepper and salt.

5. Grease a rectangular ovenproof dish with butter. Spread 1/2 cup of the sauce, cover with a layer of

    cooked lasagne. Spread 1/3 cup of ricotta cheese and and 1/3 cup of mozzarella cheese.

6. Repeat the layers until all are used up finishing with ricotta and mozarella cheese on top.

7. Bake for 30-40 minutess until cheese are melted.

8. Let stand for a few minutes before slicing.

Tips:

Soak eggplant in water after slicing to avoid discoloration.

DRUMETTES

Hi guys! Been a long time since I made my last post. I went home to the Philippines for a vacation and since I arrived, I've been quite busy with some stuff. Aside from the fact that I cannot get my momentum on writing my next blog. Well, here I am now. Hope this will make your visit here worthy of your time.

I prepared this recipe as one of the entree for my student's surprise birthday lunch. Honestly it was the first time I had it done. Surprisingly though, it was a hit. Good thing I was able to taste at least one piece. Here it is, my "amazing drumettes" for my D-blog

Ingredients:

1 kg drumettes

2 tablespoons worcestershire sauce

1 tablespoon lemon or lime juice

2 tablespoons minced garlic

1/2 teaspoon salt

1 teaspoon ground black pepper

1/2 cup flour

1/2 cup cornstarch

1 tablespoon rosemary

1 tablespoon thyme

1 tablespoon garlic salt

1 cup milk

1 egg

                                                                                (photo courtesy of Zaike Lopez)

                                                                                                                                                                                                                                                  

oil for frying

Directions:

1. Combine the first six ingredients and marinate overnight. Drain when ready to cook.

2. Mix together flour, cornstarch, rosemary, thyme garlic salt and place in resealable plastic bag.

3. Place the drumettes in the plastic bag and shake well until all chicken are well coated.

4. Beat the egg and add milk. Continue beating until well mixed.

5. Heat frying pan and add oil enough for deep frying.

6. Dip each drumette into the milk mixture and coat again w/the remaining flour mixture.

7. Fry until golden brown.

Serve with your favorite gravy or sweet chili sauce.