Eggplant lasagna with spinach and feta
Greek cuisine · Dimitra's Dishes · ♥ 2.8K likes · 89.4K views · 14 min video
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Read about feta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 jar store bought marinara sauce
Wash the eggplants well and dry them; slice lengthwise about half an inch thick (up to three quarters).
- 4 whole eggplant
- salt
Salt the slices liberally, stack in a colander and leave 10 to 15 minutes to draw out bitter juices; pat dry with paper towels (rinsing first is optional).
- 1 whole small onion
- salt
- 3–4 tbsp olive oil
Heat a cast iron skillet over medium heat; add the finely chopped onion, a pinch of salt and the olive oil and cook 7 to 8 minutes until soft and golden.
- 2–3 cloves garlic cloves
- 10 oz baby spinach leaves
- black pepper and salt
Add the grated garlic until warmed through, about 10 seconds for fresh, then the spinach in two or three batches, letting each wilt and seasoning with pepper and salt; keep stirring so the bottom does not burn.
- 8 oz cream cheese
- ¼–1 tsp crushed red pepper flakes
- 8 oz feta cheese
- ½ cup shredded mozzarella
In a big mixing bowl, break up the softened cream cheese, add the hot spinach, the red pepper flakes, crumbled feta and shredded mozzarella; mix. (She left out the two eggs her recipe lists.)
Mixing in the cheeses
- 2 tbsp olive oil
Heat a cast iron skillet over medium-high with a good layer of olive oil; fry the patted-dry eggplant slices about four at a time, about two minutes per side, until golden and soft. Drain on a paper-towel-lined tray.
Alternatively, bake at 420F for about 20 to 25 minutes until golden and soft; later she says brush with oil and bake on trays at about 425F.
- mild harissa
Mix the store-bought marinara with the mild harissa; blend smooth if preferred.
Doctoring store-bought marinara
Spread half the sauce in the baking dish; layer eggplant, dollop and spread half the filling, another layer of eggplant, the rest of the filling, remaining eggplant slices, then the rest of the sauce.
Layering the lasagna
Bake on the centre rack at 425F about 30 to 35 minutes until the cheese melts; hers took 45 minutes, with the last 10 at 475F to dry the released juices.
Rest at room temperature at least 15 to 20 minutes so the sauce thickens and it sets before slicing.