College Vegetarian Cooking_ Feed Yourself and Your Friends - Megan Carle [36]
Cooking 101:
There are many different types of lentils, but the most common are French green, brown, and yellow. French green lentils have a peppery taste, are the most delicate, and hold their shape well, but they take longer to cook than other lentils. The milder brown lentils and the nutty yellow lentils can hold their shape, but only if they aren’t overcooked, which makes them mushy. This recipe would be good with any of these lentils. We chose the yellow simply because we like how they look with the potatoes.
Chapter 6:
Food For The Masses
Eggplant Parmesan Casserole
Lasagna
Pizza
Vegetable Tagine with Couscous
Chile Relleno Casserole with Spanish Rice
Chili
Tofu Pad Thai
Sloppy Joes
Eggplant Parmesan Casserole
Eggplant Parmesan Casserole
Eggplant Parmesan is incredibly delicious, but, in its standard form, pretty labor-intensive. This fun spin on eggplant Parmesan is a great dish to take to a party, or just to make for dinner with friends. Everyone who has ever tried this has asked for more, so you probably won’t have leftovers. But that’s okay in this case: it’s at its best when it’s freshly made. –J
Serves 10 to 12
2 eggplants
1 egg
⅓ cup milk
1 cup flour
1 cup breadcrumbs
½ cup canola oil
15 ounces ricotta cheese
½ cup grated Parmesan cheese
1 pound grated mozzarella cheese
1 (26-ounce) jar prepared spaghetti sauce
Preheat the oven to 350°F.
Trim and discard the stem of the eggplants, then cut them lengthwise into ¼- to ⅜-inch-thick slices. Beat the egg in a shallow bowl, add the milk, and stir until combined. Place the flour and breadcrumbs in separate shallow bowls. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Dip a slice of the eggplant into the flour, then the egg, then the breadcrumbs and carefully place it in the hot oil using a fork. Repeat until you can’t fit any more slices in the skillet in a single layer. Cook for 3 to 4 minutes on each side, or until golden brown, then drain on paper towels. Repeat with the remaining eggplant slices, adding more of the oil as needed.
Combine the ricotta cheese, Parmesan cheese, and 1 cup of the mozzarella cheese in a bowl. Arrange a single layer of cooked eggplant slices in the bottom of an ungreased 9 by 13-inch baking pan. Spread one-third of the ricotta mixture over the eggplant, top with one-third of the spaghetti sauce, and sprinkle with one-third of the remaining mozzarella cheese. Repeat the process until there are 3 complete layers. Bake for 40 to 45 minutes, or until the cheese is bubbly and lightly browned. Let stand for 10 minutes before serving.
Food Trivia:
Here’s a little plant anatomy 101. Eggplants are fruits, not vegetables, and if you want to get technical about it, they are actually berries. A berry is defined as any type of fleshy fruit that develops from the ovary wall of the plant flower but doesn’t sprout open when ripe. So, technically, eggplants, as well as tomatoes, bananas, chile peppers, and avocados, are all berries.
Lasagna
This version of lasagna is really unbeatable, with lots of mushrooms, spinach, and cheese. Use no-cook (or no-boil) lasagna noodles so you don’t have to cook them beforehand—they absorb the liquid in the filling and cook as the lasagna bakes. If you’re having people over, you can assemble it in advance and keep it in the fridge until you’re ready bake it. Serve it with a big salad and garlic bread, and you can practically feed your whole neighborhood. –M
Serves 10 to 12
1 pound mushrooms
1 large onion
4 cloves garlic
3 tablespoons canola oil
1 pound frozen chopped spinach
2 eggs
32 ounces ricotta cheese
1 (26-ounce) jar prepared spaghetti sauce
1 (12-ounce) box no-cook lasagna noodles
1 pound grated mozzarella cheese
1 cup grated Parmesan cheese
Preheat the oven to 350°F.
Cut the ends