Eggplant Lasagna and Petit Sirah for Two
This is a great eggplant lasagna recipe for two reasons: 1. It is heathy. Yes I know that sounds like an oxy-moron; a healthy lasagna, but it’s true! It’s about as healthy as you can get a lasagna without losing all what makes a lasagna great. And 2. it is portioned for 2 people. Have you ever seen a lasagna made for 2 people? I haven’t and that has always been annoying to me. If I made a full 8 portion lasagna it would take a week for my husband and I to finish it.
Ok wait I have a third reason why I love this lasagna – it pairs great with wine. I realize that many of the recipes I provide for food and wine pairings are a bit indulgent because let’s face it you don’t worry much about pairing your wine to dinner on your average weeknight. You save those recipes for special events. I get it and that’s cool with me. But if you’d like to treat yourself to a healthy, easy, relatively speedy weeknight meal – try this lasagna and try the Bogle Petit Sirah. There is just something so incredible about a Petit Sirah and hearty Italian food.
2 large, firm, Japanese eggplants, 1/2 inch slices
2 tablespoons extra virgin olive oil
3/4 lb hot Italian sausage, removed from castings
1/2 cup diced yellow onion
2 cloves garlic, minced
1/2 cup red wine
1 lb plum tomatoes, I used a dark, heirloom variety because that’s what they had on sale 🙂
1/2 cup canned tomato sauce, My grandma only used Hunt’s so that’s what I stick too
1 cup lowfat cottage cheese
1 wedge Laughing Cow Cheese, Garlic & Herbs flavored, softened
1 small egg, beaten
1 cup shredded mozzarella cheese
Salt/Pepper, to taste
Preheat oven to 400 degrees. Lay eggplant on a cooling rack, over a baking sheet. Brush with 1 tablepsoon olive oil and season generously with salt and pepper. Bake for 20-30 minutes until golden in the center, and crisp along the edges.
While eggplant is cooking, heat remaining olive oil in a large saucepan over medium-high heat. Add sausage and cook until brown. Add onion and garlic. Cook until soft, 3-5 minutes. Deglaze pan with wine and reduce for 2-3 minutes.
Add tomatoes and tomato sauce. Simmer until most of the moisture has evaporated, 10-15 minutes. Remove from heat.
In a non-stick bread pan (remember this is a two serving lasagna) layer about 1/2 cup of the tomato sauce on the bottom. Follow with two pieces of eggplant, then 1/2 of the cottage cheese mixture, then 1/3 of tomato sauce. Repeat. Top with two pieces of eggplant, remaining tomato sauce and all the mozzarella.
Cover with aluminum foil and bake for 15 minutes. Remove foil and continue to cook for 10 minutes to brown and crisp the cheese.
Bogle Petit Sirah 2009: http://www.decantedwines.com/sku02157.html