recipes
Fire Roasted Eggplant and Seafood Lasagna
INGREDIENTS
8 oz. Lobster Classic, coarsely chopped
8 oz. Crab Classic Flake Style lighten broken into smaller pieces
1 large purple eggplant sliced end to end into 14 uniform slices
1 vidalia onion sliced into rings
1 bulb garlic grilled, peeled and sliced
1 lb. fresh baby spinach sautéed in olive oil
1 8 oz. can of roasted red peppers, drained
8 oz. goat cheese
8 oz. shredded mozzarella, parmesan mix
15 oz. whole milk ricotta cheese
2 large eggs
2 tsp. stemmed, rinsed, fine chopped Italian or flat leaf parsley
2 bunches rinsed basil leaves, whole
olive oil
kosher salt and table ground black pepper to taste
1 jar marinara sauce
8 oz. Crab Classic Flake Style lighten broken into smaller pieces
1 large purple eggplant sliced end to end into 14 uniform slices
1 vidalia onion sliced into rings
1 bulb garlic grilled, peeled and sliced
1 lb. fresh baby spinach sautéed in olive oil
1 8 oz. can of roasted red peppers, drained
8 oz. goat cheese
8 oz. shredded mozzarella, parmesan mix
15 oz. whole milk ricotta cheese
2 large eggs
2 tsp. stemmed, rinsed, fine chopped Italian or flat leaf parsley
2 bunches rinsed basil leaves, whole
olive oil
kosher salt and table ground black pepper to taste
1 jar marinara sauce
DIRECTIONS
Preheat oven to 350°F. Brush eggplant, onions and garlic with olive oil, season lightly with salt and pepper. Grill eggplant, onions and garlic on char-grill until both sides have grill marks and are cooked through. The object is to impart the smokey flavor from the gas or charcoal grill to the vegetables. Remove from heat and cool. Mix thoroughly the cheeses (goat, shredded, ricotta) with eggs in a bowl and set aside. Mix the seafoods together and set aside.
To build the Fire Roasted Eggplant and Seafood Lasagna
Brush 8x12 glass baking dish with olive oil on bottom and sides. Pour 1/4 of the marinara on the bottom of baking dish and spread; randomly place a few fresh basil leaves atop the marinara. Layer 4 slices grilled eggplant onto the marinara. Layer 1/2 seafood mixture atop the eggplant. Spread 1/4 marinara over seafood mixture. Layer 1/2 onions, sliced garlic, sautéed spinach, roasted red peppers and basil leaves over seafood mixture. Salt and Pepper lightly. Top with 1/2 cheese mixture. Repeat steps. On the top of the lasagna, finish with the remaining 6 slices of grilled eggplant, top with remaining marinara and place fresh basil leaves randomly. Bake for approximately 45 minutes-1 hour or until the internal temperature is 145°F. Allow to rest for 30 minutes to serve warm or refrigerate over night to serve cold.
Makes 6 servings.
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To build the Fire Roasted Eggplant and Seafood Lasagna
Brush 8x12 glass baking dish with olive oil on bottom and sides. Pour 1/4 of the marinara on the bottom of baking dish and spread; randomly place a few fresh basil leaves atop the marinara. Layer 4 slices grilled eggplant onto the marinara. Layer 1/2 seafood mixture atop the eggplant. Spread 1/4 marinara over seafood mixture. Layer 1/2 onions, sliced garlic, sautéed spinach, roasted red peppers and basil leaves over seafood mixture. Salt and Pepper lightly. Top with 1/2 cheese mixture. Repeat steps. On the top of the lasagna, finish with the remaining 6 slices of grilled eggplant, top with remaining marinara and place fresh basil leaves randomly. Bake for approximately 45 minutes-1 hour or until the internal temperature is 145°F. Allow to rest for 30 minutes to serve warm or refrigerate over night to serve cold.
Makes 6 servings.
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