VCE--Broken Lasagna with Fried Green Tomatoes and Parsley

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Broken Lasagne with Fried Green Tomatoes and Parsley

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : VCE -- Pasta

 

Amount Measure Ingredient -- Preparation Method

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2 pounds green tomatoes -- sliced 1/3 " thick

1/2 cup fine cornmeal

salt and freshly milled pepper

vegetable oil for frying

4 tablespoons extra virgin olive oil

4 cloves garlic -- finely chopped

1 heaping cup coarsely chopped parsley

1 pound lasagne noodles -- broken into large pieces

freshly grated Parmesan, dry Jack, or

Asiago cheese -- if desired

 

Coat the tomatoes with cornmeal seasoned with salt and pepper. Heat about

1/8-inch of vegetable oil in a skillet. When hot, add the tomatoes and fry over

medium heat until browned but not soft, about 30 minutes on each side. Remove

to paper towels to drain.

 

Put the olive oil, garlic, and parsley in a wide pasta bowl. Cook the lasagne

in plenty of boiling, salted water until al dente, then drain it, add it to the

bowl, and toss with the oil. Season with plenty of pepper. Divide among heated

plates, cover with the tomatoes, add more pepper, and grate cheese lightly over

all.

 

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 445 Calories; 11g Fat (21.7% calories

from fat); 13g Protein; 74g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

31mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 Vegetable; 2 Fat.

 

NOTES : Strong, curly-edged pieces of lasagne stand up well to fried green

tomatoes. Though this one is not a traditional recipe, there are a number of

traditional lasagne dishes that are tossed rather than layered. Lasagne doesn't

always need to be a lavorious effort.

Nutr. Assoc. : 0 435 4826 1563 0 0 3394 903878 0