Skip to main content

Eggplant Lasagna

Hello everyone! It's been more than a week since my last post and I've been dying to share my latest works (both in the kitchen and crochet)! Well, since I can't feature both here, let me deviate from Olive and Yummy Foodie Mags for a while and share one of my re-make dishes from my favorite kitchen buddy, Del Monte Kitchenomics, which I also featured in two posts last year (Stories from the Cupboard 1: My Kitchenmates  and Stories from the Cupboard 2: Vegetable Pastel). 

Cheesy Eggplant Layers by Del Monte Kitchenomics is a lasagna-inspired dish.
Here are the ingredients:

4 medium eggplants
1 egg, lightly beaten
1/2 cup bread crumbs (which I combined with Crushed Graham)
1 pouch (250 g) Del Monte Sweet Style Spaghetti Sauce (but for my own version, I just used Del Monte Tomato Sauce)
1 cup grated cheese (I made a combination of Queso, Magnolia Quickmelt and Mozarella)
1 medium green bell pepper, diced

The original recipe calls for the eggplants to be cut lengthwise into 4 slices, mixed with egg and coated with bread crumbs and fried. However, I skipped the frying part so this is what I did.

Steps:
  1. Grill eggplants. Remove skin and flatten using a fork. Mix with egg and coat with bread crumbs combined with Crushed Graham. Set aside. 
       2. Add 1 tbsp sugar, 1/8 tsp. pepper and 2/3 tsp iodized salt to Del Monte Sauce.
        3. Arrange half of flattened grilled eggplant on a baking dish. Pour half of sauce over eggplant and      top with half of bell peppers and cheese.
        4. Repeat layering procedure using remaining ingredients. 
        5. Bake at 350 degrees F (180C) for 25 minutes. Let stand for 5 minutes before serving. 
Hmmm... I just love its cheesy taste! My husband said I serve such amazing dishes! :) :) :) What could be a better compliment?

Comments

  1. HindustankaJanuary 29, 2013 at 1:33 PM

    Mm..looks yumm! Never tried to make lasagna. Thanks for sharing the recipe!

    ReplyDelete
    Replies
    1. Garden ChefJanuary 30, 2013 at 6:52 AM

      Thank you :) Tell me what happens after making one!

      Delete
  2. JoyfullJanuary 30, 2013 at 2:54 AM

    I have an eggplant on the counter and was needing a recipe! This looks fantatic. Thanks for sharing.

    ReplyDelete
    Replies
    1. Garden ChefJanuary 30, 2013 at 6:50 AM

      You'll never regret giving this recipe a try. Been to your sites and I'm now your latest follower at Joyfully Cooking. Nice meeting you here! See you around!

      Delete
  3. UnknownFebruary 2, 2013 at 1:09 PM

    This looks yummy! :)
    I have nominated your blog for a very cute award. Visit
    http://weaverbirdie.blogspot.in/2013/02/elephant-hat-pattern-and-cute-award.html
    to see.

    ReplyDelete
    Replies
    1. Garden ChefFebruary 2, 2013 at 4:46 PM

      Wow, thank you so much!That's great to hear! Will visit your site, that's for sure!

      Delete
  4. vesselsmemoriesFebruary 7, 2013 at 11:12 PM

    Hi! Today I'm stopping by some of the blogs I love to read and just doing a little catch up! This really looks delish! I love lasagna and eggplant but I never seem to combine the two. Happy Thursday ♥
    Dawn
    @ vesselsmemories2.blogspot.com

    ReplyDelete
    Replies
    1. Garden ChefFebruary 13, 2013 at 7:32 AM

      Thanks for dropping by. Oh yes, the two make a good combination!

      Delete
  5. Kara @ Petals to Picots CrochetFebruary 13, 2013 at 6:07 AM

    This looks so yummy!

    ReplyDelete
    Replies
    1. Garden ChefApril 25, 2014 at 5:53 PM

      Hi Kara, I hope it's not too late to reply to your comment. Have you tried the dish?

      Delete

Post a Comment

Thank you for dropping by and leaving a comment. Would love to see you back.

Most popular posts

Pesto Spanish Sardines Pasta: A Remake

There's a saying that goes, "One is enough, two is too much..." Uh uhhh, not for this!!! I'm referring to the Spanish Sardines Pasta which was my welcome post this year. My daughter, Ayana Grace, bought a bottle of pesto from the grocery store last month (she usually does...we seldom run out of pesto sauce in our cupboard) and I just wasn't able to resist making another try of the Pesto Spanish Sardines Pasta so here it is... Ingredients: 2 tbsps reserved oil from bottled sardines 2 tbsps olive oil 1 tbsp minced garlic 1/4 cup diced tomato 1 cup flaked Spanish sardines 1/3 cup Pesto sauce 1/4 cup pitted black olives 1/4 cup button mushrooms 1/2 kilo pasta noodles, cooked according to package instructions salt and pepper to taste Whole pieces of Spanish sardines (1 piece as topping per serving) Parsley for garnish   Steps: In a large saute pan, heat oil from sardines. Add olive oil as needed. Saute garlic until fragrant. Add diced
16 comments
Read more

Ensaladang Mustasa

It's back to work today, after five days of rest, something I've been looking forward to. As if the  long Christmas holiday vacation was not enough :) Well, days just seem to fly so fast! Thanks to the additional non-working holidays brought about by the Pope's visit to my country, the Philippines. I had time to relax, stay at home, bond with family and yes, sort picture files in my computer. In between social networking, of course, I cooked for my family. With my husband home, there has to be fish and vegetables on the dining table. There was a bunch of mustasa (mustard) leaves left in the vegetable bin. What could be a better and perfect partner to fried fish than Ensaladang Mustasa (Mustard Salad)? Very simple and easy, here's how I did it. Ingredients: 1 bunch of mustasa leaves Rock salt 2 medium-sized tomatoes, sliced 1 small onion, sliced thinly 3 tbsps vinegar Iodized salt, ground pepper and sugar to taste Steps: 1. Cut mus
5 comments
Read more

Ensaladang Alugbati (Malabar Spinach Salad)

This post appeared in my Facebook memories today. I'm glad it did! I featured this salad in my FB page a year ago.  Alugbati  (Malabar Spinach)  Salad (Ensaladang Alugbati). This came up when I received for the first time this bouquet of alugbati from Erik, my officemate. He shares with us fruits and veggies fresh from his garden. 
Post a Comment
Read more