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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 242.8
  • Total Fat: 15.4 g
  • Cholesterol: 13.4 mg
  • Sodium: 545.3 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 3.5 g
  • Protein: 9.1 g

View full nutritional breakdown of Eggplant & Swiss Chard "Lasagne" calories by ingredient
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Eggplant & Swiss Chard "Lasagne"

Submitted by: CORETRAINER1

Introduction

I literally went and picked the Swiss Chard, Red Pepper, Herbs, and the Eggplants from my garden, brought them inside, and made this dish! I've made many versions of it. Use what you have...as long as eggplant is the star, you're good to go! I literally went and picked the Swiss Chard, Red Pepper, Herbs, and the Eggplants from my garden, brought them inside, and made this dish! I've made many versions of it. Use what you have...as long as eggplant is the star, you're good to go!
Number of Servings: 10

Ingredients

    3 Tbsp EVOO
    4 cups eggplant cubes, peeled (I used 4 small eggplants)
    salt and freshly ground black pepper

    1 Tbsp EVOO
    10 cups fresh Swiss Chard, cut into strips, stems removed and chopped into small pieces

    1 Tbsp EVOO
    1 clove garlic (or to taste)
    1 small red sweet/hot pepper, chopped

    1 Tbsp EVOO
    2 cups sliced fresh mushrooms

    1.5 cups of your favorite red pasta sauce
    1/4 cup vegetable broth
    30 roasted cherry tomatoes or 1 can roasted, diced tomatoes with the juice
    1/4 cup red pepper flakes
    1/4 cup sour cream
    sugar, to taste
    1/4 cup total of fresh basil and fresh oregano, chopped

    3 oz asiago cheese, shredded or chopped small
    3/4 cup mozarella cheese, shredded

    1.5 cups cooked whole wheat elbow macaroni, if desired


Tips

I usually make this dish ahead of time, to be eaten for dinner later in the week. If you do so, increase cooking time to 45 minutes with foil on top, 5 minutes to brown the cheese.


Directions

Preheat oven to 425 degrees.
Line a baking sheet with foil and drizzle 1 Tbsp EVOO on it, then spread the oil to coat the foil. Place eggplant cubes in a single layer on baking sheet (may require 2 sheets) and toss with your hands to coat with oil. Season with salt and freshly ground black pepper.
Place in oven to roast for 10 minutes or until tender.

Heat a large skillet or saucepan over medium-high heat and add 1 Tbsp EVOO. Sautee the Swiss Chard stems for 2 minutes. Add the leaves and sautee until wilted and reduced in volume. Remove to a bowl and set aside.
Using same skillet, heat 1 Tbsp EVOO and sautee garlic and sweet pepper 2 minutes. Add mushrooms to the pan, and 1 Tbsp EVOO if needed, and sautee until they release their juices and become browned.
Add to the pan: pasta sauce, broth, tomatoes, red pepper flakes and Swiss Chard (including the water it will have released). Simmer until slightly thickened. Add sour cream; if too acidic add 2 tsp sugar or to taste. Add the chopped herbs and mix well.

Reduce oven temperature to 350.
In a greased or non-stick 13x9 pan layer 1/3 of the sauce, 1/3 of the noodles (if using), 1/3 of the eggplant, and 1/3 of the cheese. Repeat the layers twice more, ending with the cheese.
Cover with foil and bake for 25 minutes, remove foil and bake for 5 or until cheese is browned.
Remove from oven and let pan sit for 15 minutes, then serve.

Serving Size: Makes 10 generous servings






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