Last Minute July 4th Trifle is just..."Sinful!"

 This is going to be a quick, little post....mainly, because I am just too exhausted from our, weekend long, 4th of July Bash with our family and friends.

All entwined with some great stories and tons of laughs, this is how it went... 

Great food, frozen cocktails, the sun, the pool and late night t.v.....Great food, frozen cocktails, the sun, the pool and late night t.v.....Great food, frozen cocktails, the sun, the pool and late night tv!!!

Then, another memorable holiday occurs and I have no great pics to share. Unfortunately, once again my camera has failed to co-operate and the shots that I thought that I was going to post are all a bunch of "blurs." I, now have another task to add to my list...learn to use my camera!!!

Well, thankfully, I do have one great pic to share which is of the fabulously, sinful,

"Patriotic Berry Trifle" 
that I made and I just had to share the recipe with you!

  It is a "knockout!"

Enjoy!!!

JP

Tuscan Eggplant Lasagna Recipe

 So, here it is just as I promised, my recipe for....

 Tuscan Eggplant Lasagna

by

"Mama JP" 

 

 Ingredients for the Sauce

2 cans of plum tomatoes

1 medium eggplant cut into cubes

2 sliced onions

4 tbsp. freshly chopped garlic

1 handful of fresh basil torn into pieces

 8 tbsp. sauteing olive oil for the onions and eggplant

1 tsp. grated nutmeg 

1tsp. baking soda

2 tbsp. white sugar

1 tbsp. butter

salt and pepper to taste

 Ingredients for Layering Lasagna

1 lb. mini penne pasta cooked to al dente

Your freshly made Tuscan sauce

Diced, fresh mozzarella and freshly grated asiago or 

pecorino /romano cheeses 

 

1 ladle full of cooked pasta water

The Cooking Process

You'll need 2 pots~one for the sauce and one to cook the pasta in,

 one large saute pan to cook the onions and then eggplant in and one medium baking dish.

1- Start by sauteing your sliced onions in about 3 tbsp. of olive oil over medium heat. Add more oil and lower heat if neccessary. Cook until tender.

2- Heat your sauce pot and add 1 tbsp. olive oil, add  the chopped garlic. Lightly brown then quickly add the sauteed onions, 2 cans of tomatoes and remaining ingredients.

 

3- Using your saute pan, add the remaining oil and brown the eggplant until tender but not over cooked. Add more oil as necessary. Remove from the oil and set aside.

4-Fill your other pot with water, add salt and 1 tbsp. of oil. When water boils add the pasta and cook 'til al dente.

5- Drain pasta (saving one ladle of the water in a small bowl)

6- Return pasta to pot, add the water and coat with a bit of the sauce and set aside...do not continue cooking.

7- Pre-heat oven to 350

Layering the Lasagna

1- Coat the bottom of your baking dish with some of your sauce.

2- Add a layer of pasta and coat with some sauce.

3- Add some eggplant and the two cheeses.

4- REPEAT the above with an additional one or two layers.

Note: You should have enough sauce remaining to serve on the side.

5- Bake @ 350 for 25 to 30 minutes

6- Let it cool and then

 "Mangia!"

Enjoy and be sure to let me know how it was!!!

Click here for the evening and decor :)



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