We have eggplants coming in out back – time to use up the last of last years’ harvest.

At the end of the season, I took the last few eggplants and sliced them into cutlets, breaded them, and froze them. They were perfect for quick meals.

There was one package left.

Victor decided he was going to do an eggplant dish with gnocchi, but found some ricotta he had made and frozen, so he ended up making an eggplant lasagne – the gnocchi will wait for another day.

Eggplant Lasagne

He took a bit of his homemade sauce and placed it in the dish. Then went a couple of eggplant cutlets and ricotta. On top of that went Italian long hot peppers we had cooked in the ‘fridge, a bit of cheese, more eggplant, ricotta, sauce, cheese.

Into a 350°F oven for 35 minutes.

It was the perfect dinner – full of flavor, filling, and juuuuust spicy enough. the Italian Long Hot peppers from Gentile’s have been really inconsistent in their heat. This mixture proved to be perfect as a filling.

Eggplant Lasagne

I really wanted to lick my plate, but I didn’t eat it all. Tomorrow is our weigh-in and year-end assessment.

I need to look svelte.

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