Razzmatazz Ratatouille With Parmesan Crisps Food

RATATOUILLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
• Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat.
• Saute garlic until lightly browned.
• Mix in parsley and eggplant.
• Saute until eggplant is soft, about 10 minutes.
• Season with salt to taste.
• Spread eggplant mixture evenly across bottom of prepared casserole dish.
• Sprinkle with a few tablespoons of Parmesan cheese.
• Spread zucchini in an even layer over top.
• Lightly salt and sprinkle with a little more cheese.
• Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
• Bake in preheated oven for 45 minutes.

RATATOUILLE LASAGNA

Steps:

• Cut zucchini, eggplant, and green and red peppers into 3/4 inch pieces.
• In a 12 inch skillet over medium-high heat, in 3 tablespoons hot olive oil, cook peppers until tender-crisp.
• Stir in eggplant, zucchini, 2 teaspoons sugar, 1 t. salt and the water;over high heat, heat to boiling.
• Reduce heat to low;cover and simmer 15 minutes or until vegetables are tender.
• Remove cover and cook vegetables over high heat 5 minutes longer or until any liquid evaporates.
• Meanwhile, prepare lasagna noodles as lable directs, but do not add salt to water; drain.
• Prepare sauce: In 4-quart saucepan over medium heat, cook onion in remaining 1 tablespoon of olive oil until very tender.
• Add tomatoes and their liquid, thyme, 2 1/2 teaspoons sugar, and 1 1/4 teaspoons salt, stirring to break up tomatoes; heat to boiling.
• Reduce heat to medium; cook, uncovered 15 minutes.
• Preheat oven to 375 degrees.
• In a 13x9 inch glass or ceramic baking dish arrange one-fourth of lasagna noodles, overlapping to fit.
• Spread one-third of vegetable mixture over noodles; spoon one-fourth of tomato sauce over vegetables; sprinkle with one-fourth of grated cheese. Repeat layering twice; top with remaining noodles, sauce and cheese.
• Bake lasagna, uncovered, 40 minutes or until hot and bubbly and top is lightly browned.
• Remove lasagna from oven; let stand 10 minutes for easier serving. Serve with parmesan cheese, if desired.