The good, the bad, and the beautiful.

                     I call this one "Eggplant Lasagne and Garden Hose"

After passing my basic rider class last weekend I had to wait until my day off on Friday to go to the DMV and get my motorcycle endorsement.  Four hours of overtime didn't seem to make the week go by more quickly.  When I arrived at the DMV early (40 minutes prior to opening) there were already a dozen people in line.  Two and a half hours later I walked out with my motorcycle license in hand.  Actually I ran out so I could get to my dentist appointment on time.  If the local police really want to meet their quotas I would recommend sitting just outside the DMV parking lot.  The rage-filled people leaving in a huff are easy money.  The dentist office was marginally less painful than the DMV, and I decided to skip my afternoon waterboarding session.  Sophie and I went to see Snow White and the Huntsman instead.  The cinematography was beautiful except for the multiple shots of Kristen Stewart gazing in wonder at everything.

The remainder of the day was occupied by shopping and packing for Sophie's 3 week Duke TIP camp.  I really could have used an adult beverage during the packing part but held off because I had a scooter ride planned. The lasagne I made at 2 a.m. when I should have been sleeping had to wait until Saturday night due to lack of interest. 

Packing successfully completed,  Sophie will take her freshly manicured/pedicured/shaven legged self off to camp leaving a lot of left over lasagne and one sad mother.

Eggplant Lasagne

1 large or 3 small eggplants, sliced thinly

1 large onion, 1/4" dice

2 bell peppers (any color except green), 1/4" dice

3 cloves garlic, pressed or minced

2 cans diced tomatoes

2 TBS tomato paste

2.5 cups whole milk ricotta

3 large sprigs fresh oregano

olive oil

salt/pepper

1.5 cups bread crumbs

In a large heavy skillet or dutch oven heat enough olive oil to cover the bottom of the pan over med-lo heat.  Add onions and peppers and cook until onions are light brown.  Add minced garlic and cook briefly being careful not to burn it.  Add tomatoes, oregano leaves and tomato paste and simmer til sauce is thickened ~30 minutes.  Salt/pepper to taste.

While sauce is cooking, lightly salt eggplant slices and let sit for ~20 minutes.  Wipe off excess salt.  At this point you could bake/fry or grill eggplant.  I used raw eggplant and it really took forever to cook so I will precook in the future.

Layer in a baking dish as follows: sauce/eggplant slices/sauce/ricotta/eggplant/sauce/ricotta.  Bake at 350F until bubbling.  While it is baking mix breadcrumbs with 1/4 cup olive oil and 1 tsp sea salt.  Remove dish from oven and top with breadcrumbs.  Broil til crumbs are browned.  Allow to sit for 10 minutes prior to cutting.  Like most lasagne I am sure this will be even better after a night in the fridge.