With the fall harvest underway, markets are abundant with eggplants and tomatoes. I was searching for a hearty vegetarian, make ahead meal that was different. This Barley Crust Eggplant Lasagna is high fibre and packed with seasonal flavor.
Pot barley (not pearl – those grains have been polished to remove much of the healthy fibre and vitamins) is a wonderful grain to have in your pantry. When cooked, it is toothsome, chewy and almost meat like. In this recipe, we used cooked barley as a base for a rich ricotta layer topped with fall vegetables and, of course, more cheese!
Make ahead. This will keep in the fridge for 3 – 4 days before baking. And leftovers can be enjoyed for the rest of the week. This recipe makes an 8″ square baking pan, and serves at least four people. To make it in a traditional lasagna pan, double ingredients.
Recipe:
For the crust: Bring 3 cups vegetable stock to a boil. Add one cup pot barley. Reduce heat and simmer, lid on, for about 20 – 30 minutes. Drain well. Combine cooled barley with 1/2 tsp salt, 1/4 tsp pepper, 1 egg and chopped fresh parsley and chives (other herbs are fine – about 1/4 cup in total). Press mixture into bottom of well oiled 8″ square bake pan.
For eggplant layer: Slice eggplant into 1/4″ thick rings and place on sheet pan. I use parchment paper to cover the pan first so the pan stays clean. Salt generously. Place in 400 degree oven for about 20 minutes. When eggplant is browned and tender, place slices over crust.
For the ricotta layer: In a mixing bowl, combine one package ricotta with one egg, 1/4 tsp salt, 1/4 tsp pepper and 1/4 tsp nutmeg. Spread evenly over eggplant layer.
For the tomato layer: Slice heirloom tomatoes in 1/4″ thick pieces. Place over the ricotta layer.
For the topping: Top casserole with 1 cup grated mozzarella cheese and 1/2 cup grated parmesan cheese.
To bake: Place in pre-heated 350 degree oven for about 45 minutes. Keep casserole covered. When vegetables are tender and hot throughout, remove foil or cover and broil to brown cheese.
This is the amazing comforting fall meal that awaits you after the casserole has a few minutes to rest. Check out other unusual recipes such as Carrot Top Pesto and freezing your own Roasted Red Peppers.